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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors equally praising its superb cuisine.

Worldwide Recognition

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of over 400 cities across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The recognition "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this historic city is no surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is finally in the limelight for what has perennially characterized its heart: an profound passion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious 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 sweet 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 doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are small establishments and carts – hidden treasures that are wildly loved by the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can head to a unpretentious joint situated in the historic quarter 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).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but note that their younger generation are unwilling to take up the art.

A well-known culinary expert from Lucknow has noted 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, however, will be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to learn these tales and experience the city to delight in the culinary delights of Lucknow.