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Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors equally celebrating its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".

The honor "demonstrates its centuries-old culinary traditions and dynamic culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many echo the view that it is "better late than never".

With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has consistently defined its essence: an profound love for food.

"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and raised to sublime levels in their opulent kitchens.

These imperial kitchens were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. As the tale is told that the galouti kebab was devised 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 needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also built up a collection 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 additionally a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and carts – little-known gems that are extremely popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can head to a simple joint located in the old city area 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 offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to learn the art.

A renowned chef from Lucknow has noted that the city's rich food legacy places 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 lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is believed, will motivate more people around the world to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.