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Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and travelers alike praising its exquisite cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a exclusive group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a international community of cities cities across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "is a testament to its centuries-old culinary traditions and lively culinary scene," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially characterized its essence: an unparalleled devotion for food.

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

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, refined, and raised to exquisite levels in their imperial kitchens.

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

It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly sealed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich 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 showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and kiosks – little-known gems that are extremely popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.

For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation do not want to master the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people around the world to learn these narratives and visit the city to delight in the gastronomic treasures of Lucknow.