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Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and visitors equally swearing by its remarkable cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a select list of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The accolade "stands as proof of its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city is little surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has consistently defined its essence: an unparalleled love for food.

"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.

These royal kitchens were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also created 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 not only highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are tiny kiosks and carts – hidden treasures that are extremely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their younger generation are reluctant to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will inspire more people worldwide to learn these tales and visit the city to taste the food wonders of Lucknow.