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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

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

A Global Honor

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of cities metropolises across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The accolade "demonstrates its profound food heritage and vibrant gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this historic city is hardly a shock to its inhabitants or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has always characterized its soul: an profound devotion for food.

"'What's for dinner, how will it be cooked' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are little shops and carts – little-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and involved. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children are reluctant to master the craft.

A celebrity chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is hoped, will inspire more people worldwide to learn these stories and experience the city to delight in the culinary delights of Lucknow.