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

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally swearing by its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of more than four hundred metropolises across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The honor "is a testament to its centuries-old food heritage and vibrant gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted 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 residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has always characterized its soul: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a continued conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also built up a repertoire 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 also a dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and stalls – hidden delights that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is scientific and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation do not want to learn the art.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is anticipated, will encourage more people worldwide to explore these stories and visit the city to savour the food wonders of Lucknow.