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Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists equally swearing by its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a select list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 cities across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The honor "stands as proof of its deep-rooted culinary traditions and dynamic gastronomic culture," as noted by a spokesperson 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 highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as hardly a shock to its inhabitants or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has perennially defined its soul: an immense devotion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.

These royal kitchens were hubs of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

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

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

The local Baniya community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and stalls – little-known delights that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple 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 special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their children do not want to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is believed, will motivate more people worldwide to learn these tales and visit the city to taste the food wonders of Lucknow.