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Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and tourists equally praising its remarkable cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a global network of cities cities across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".

The recognition "is a testament to its centuries-old culinary traditions and lively gastronomic culture," as noted by a representative from Unesco's regional bureau 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 70 cities internationally.

An Urban Center with a Culinary Soul

The honor for this venerable city is little surprise to its residents or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has always defined its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to exquisite levels in their imperial kitchens.

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

It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are small establishments and kiosks – hidden treasures that are extremely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can head to a simple joint located in the historic quarter 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).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their children are reluctant to learn the skill.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is hoped, will encourage more people worldwide to learn these tales and experience the city to delight in the gastronomic treasures of Lucknow.