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

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally swearing by its remarkable cuisine.

Worldwide Recognition

Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of cities urban centers across over 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".

The accolade "demonstrates its centuries-old food heritage and vibrant food ecosystem," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city comes as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's largest state – is now in the global gaze for what has consistently defined its heart: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to exquisite levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

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

However, Lucknow is not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are tiny kiosks and stalls – lesser-known delights that are immensely popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can visit a simple joint situated in the old city area of Aminabad. Nearly 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 offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and complicated. The cook whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though note that their children are unwilling to learn the craft.

A celebrity chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people around the world to discover these narratives and travel to the city to taste the gastronomic treasures of Lucknow.