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Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers equally praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select group of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of cities urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The recognition "stands as proof of its profound gastronomic legacy and dynamic food ecosystem," according to a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The recognition for this venerable city arrives as little surprise to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's largest state – is at last in the global gaze for what has always defined its heart: an immense passion for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and taken to extraordinary levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

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

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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 – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and carts – hidden treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.

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

A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The worldwide honor, it is hoped, will motivate more people around the world to explore these stories and experience the city to savour the food wonders of Lucknow.