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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists alike celebrating its remarkable cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a select roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a global network of over 400 cities across more than 100 countries committed to promoting "creativity as a key factor of city development that is sustainable".

The accolade "is a testament to its profound gastronomic legacy and lively gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

The honor for this venerable city is hardly a shock to its residents or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, lively, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has always defined its heart: an immense love for food.

"'What will be cooked, the method of preparation' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were centers of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are tiny kiosks and kiosks – lesser-known delights that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

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

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children do not want to learn the craft.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The real value 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 tells a story – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.

The global recognition, it is hoped, will motivate more people worldwide to explore these stories and travel to the city to taste the gastronomic treasures of Lucknow.