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Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors equally swearing by its remarkable cuisine.

A Global Honor

Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".

The accolade "demonstrates its centuries-old culinary traditions and vibrant culinary scene," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.

A City Defined by Food

The recognition for this time-honored city comes as little surprise to its residents or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has always defined its essence: an immense passion for food.

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

A Royal Culinary Legacy

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

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

It was during this time that Lucknow's iconic kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

In addition to 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 decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and stalls – hidden gems that are extremely loved by the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation are unwilling to learn the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

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