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

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a exclusive group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The accolade "is a testament to its deep-rooted food heritage and lively gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The accolade for this historic city comes as little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has perennially characterized its essence: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, perfected, and raised to extraordinary levels in their imperial kitchens.

These imperial kitchens were hubs of culinary innovations, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just 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 gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are little shops and carts – little-known delights that are extremely popular with the locals.

In the city center of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.

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

Ensuring Legacy Continues

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to take up the skill.

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 real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The global recognition, it is hoped, will inspire more people worldwide to discover these narratives and travel to the city to taste the culinary delights of Lucknow.