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Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and travelers alike praising its exquisite cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it becomes part of a worldwide network of cities metropolises across more than 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The honor "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as no surprise to its locals or avid food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has perennially defined its heart: an immense passion for food.

"'The day's menu, how should it be prepared' is a continued conversation from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and carts – hidden gems that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can visit a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though say that their younger generation are unwilling to take up the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.

The global recognition, it is anticipated, will motivate more people worldwide to learn these stories and travel to the city to taste the culinary delights of Lucknow.