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

The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and visitors equally swearing by its exquisite cuisine.

A Global Honor

Last month, UNESCO designated it as a Creative City of Gastronomy – adding it to a exclusive group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The recognition "demonstrates its profound gastronomic legacy and vibrant culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's largest state – is finally in the global gaze for what has perennially defined its soul: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in many homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of food experimentation, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the mutton galouti was created to feed an elderly 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 arguably 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 pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and carts – hidden delights that are immensely loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.

To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though say that their younger generation do not want to master the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized 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 modest street carts to busy restaurants, and guarded family recipes.

The global recognition, it is hoped, will inspire more people globally to learn these stories and visit the city to delight in the food wonders of Lucknow.