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Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and travelers alike celebrating its superb cuisine.

Worldwide Recognition

Last month, Unesco honored it as a Creative City of Gastronomy – placing it on a select group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The recognition "is a testament to its centuries-old food heritage and dynamic gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.

A City Defined by Food

The recognition for this venerable city arrives as little surprise to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has always shaped its essence: an immense devotion for food.

"'The day's menu, how should it be prepared' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, perfected, and raised to sublime levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the culinary masters 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are small establishments and kiosks – little-known treasures that are wildly loved by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however say that their younger generation do not want to take up the craft.

A celebrity chef from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The global recognition, it is hoped, will encourage more people globally to discover these tales and travel to the city to delight in the culinary delights of Lucknow.