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Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers equally praising its remarkable cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a select roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of over 400 cities across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The accolade "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city is little surprise to its locals or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has perennially shaped its essence: an immense passion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and elevated to exquisite levels in their imperial kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are small establishments and carts – little-known delights that are wildly popular with the locals.

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with fluffy buns covered in hand-churned white butter.

In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however express concern that their younger generation do not want to master the craft.

A renowned chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will encourage more people globally to discover these stories and visit the city to delight in the gastronomic treasures of Lucknow.