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

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

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this title, it enters a global network of cities metropolises across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally.

An Urban Center with a Culinary Soul

The honor for this venerable city is no surprise to its residents or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's largest state – is now in the spotlight for what has perennially characterized its soul: an unparalleled passion for food.

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

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.

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

It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

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

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

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and stalls – hidden treasures that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and complicated. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though note that their children do not want to master the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is anticipated, will inspire more people worldwide to discover these stories and experience the city to delight in the culinary delights of Lucknow.