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Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally swearing by its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it enters a international community of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".

The honor "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The honor for this venerable city arrives as hardly a shock to its residents or avid food lovers. Many echo the view that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has consistently shaped its soul: an immense passion for food.

"'The day's menu, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their imperial kitchens.

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

It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and carts – hidden treasures that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can visit a unpretentious joint situated 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).

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and involved. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are unwilling to take up the skill.

A renowned chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will inspire more people worldwide to explore these narratives and experience the city to taste the food wonders of Lucknow.