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

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

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a global network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The accolade "stands as proof of its deep-rooted food heritage and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this historic city arrives as little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's largest state – is finally in the limelight for what has always characterized its heart: an immense love for food.

"'The day's menu, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, perfected, and taken to extraordinary levels in their opulent kitchens.

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

It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Besides 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 far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and carts – little-known treasures that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are reluctant to learn the art.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is anticipated, will encourage more people worldwide to discover these narratives and experience the city to delight in the gastronomic treasures of Lucknow.