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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and visitors alike swearing by its exquisite cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The recognition "is a testament to its profound gastronomic legacy and lively food ecosystem," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

An Urban Center with a Culinary Soul

The honor for this time-honored city is little surprise to its inhabitants or dedicated 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 administrative center of India's most populous state – is at last in the global gaze for what has consistently defined its soul: an profound passion for food.

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

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.

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

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, 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 prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich 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 dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on every corner, there are small establishments and kiosks – little-known delights that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however note that their younger generation are reluctant to master the art.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is believed, will inspire more people worldwide to learn these tales and travel to the city to savour the culinary delights of Lucknow.