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Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally praising its remarkable cuisine.

Worldwide Recognition

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a select group of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a global network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "is a testament to its deep-rooted food heritage and dynamic food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is little surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's biggest state – is now in the limelight for what has consistently shaped its essence: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to extraordinary levels in their opulent kitchens.

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

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so soft 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 cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and kiosks – little-known delights that are immensely loved by the locals.

In the heart of the city 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 kulhads, along with fluffy buns covered in freshly churned white butter.

In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 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 boasts unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation do not want to learn the craft.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is hoped, will motivate more people globally to explore these stories and visit the city to savour the food wonders of Lucknow.