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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and tourists alike celebrating its exquisite cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The honor "demonstrates its centuries-old culinary traditions and lively gastronomic culture," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The accolade for this venerable city is little surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has always defined its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their opulent kitchens.

These imperial kitchens were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

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

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and carts – lesser-known gems that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

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

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children do not want to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is believed, will inspire more people globally to learn these narratives and travel to the city to savour the culinary delights of Lucknow.