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Delectable kebabs, scented biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a international community of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is no surprise to its locals or dedicated food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's biggest state – is now in the spotlight for what has perennially defined its essence: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.

These imperial kitchens were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to feed an elderly 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 needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

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

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

The local Baniya community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are little shops and stalls – lesser-known gems that are wildly favored by the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint situated in the historic quarter 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 offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though note that their children do not want to learn the art.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is hoped, will inspire more people around the world to learn these stories and experience the city to taste the food wonders of Lucknow.