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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

Last month, UNESCO honored it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it joins a global network of cities metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The honor "demonstrates its deep-rooted culinary traditions and lively food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

A City Defined by Food

The accolade for this historic city is 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 recognition, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has always shaped its heart: an profound passion for food.

"'The day's menu, how will it be cooked' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were centers of food experimentation, merging Iranian 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 created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

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

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are little shops and stalls – hidden gems that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is scientific and demanding. The vendor 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 line up in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to take up the craft.

A well-known culinary expert from Lucknow has often said 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 materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The global recognition, it is anticipated, will inspire more people globally to explore these stories and visit the city to savour the culinary delights of Lucknow.