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Tempting kebabs, scented biryani, and whipped, ethereal desserts.

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

Worldwide Recognition

Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a select group of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it enters a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "is a testament to its profound culinary traditions and vibrant gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities internationally.

A City Defined by Food

The honor for this historic city is little surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has always defined its soul: an profound love for food.

"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.

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

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also built up a vast array 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 vegetarian's paradise.

The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are immensely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation are reluctant to take up 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 be realized only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is believed, will inspire more people around the world to learn these stories and experience the city to delight in the gastronomic treasures of Lucknow.