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Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors equally celebrating its exquisite cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a select roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it becomes part of a global network of over 400 urban centers across more than 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".

The honor "is a testament to its centuries-old culinary traditions and vibrant gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

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

With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has always characterized its essence: an immense devotion for food.

"'What will be cooked, the method of preparation' is a constant dialogue from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and taken to extraordinary levels in their imperial kitchens.

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

It was in this era that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so fine 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 low, slow heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich 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 doesn't just celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are tiny kiosks and carts – little-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their children do not want to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is hoped, will motivate more people around the world to explore these tales and experience the city to delight in the culinary delights of Lucknow.