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

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

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it joins a international community of more than four hundred urban centers across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".

The honor "is a testament to its deep-rooted food heritage and dynamic culinary scene," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A City Defined by Food

The recognition for this historic city is no surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's largest state – is now in the spotlight for what has consistently characterized its soul: an unparalleled love for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

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

These kitchens of the nobility were epicenters of food experimentation, blending Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps 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 sealed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are small establishments and stalls – little-known gems that are wildly favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can head to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their children are unwilling to master the art.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is anticipated, will motivate more people around the world to learn these stories and visit the city to savour the food wonders of Lucknow.