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Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with locals and tourists equally swearing by its remarkable cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a select roster of global cities and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The accolade "is a testament to its deep-rooted food heritage and lively food ecosystem," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The recognition for this time-honored city arrives as no surprise to its residents or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has perennially characterized its heart: an immense devotion for food.

"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But arguably the biggest 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 securely sealed with dough.

Beyond Kebabs and Biryani

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

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

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests 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 every corner, there are tiny kiosks and carts – hidden delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in freshly churned white butter.

For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

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

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to master the craft.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The global recognition, it is believed, will motivate more people around the world to explore these tales and visit the city to delight in the food wonders of Lucknow.