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Delectable kebabs, scented biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike celebrating its exquisite cuisine.

Worldwide Recognition

Recently, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The honor "stands as proof of its deep-rooted food heritage and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.

A City Defined by Food

The accolade for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its essence: an immense love for food.

"'The day's menu, how should it be prepared' is a continued conversation from morning until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the famous 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 decadent 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 local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and carts – little-known delights that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though say that their younger generation are unwilling to learn the skill.

A well-known culinary expert from Lucknow has noted 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, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will inspire more people globally to discover these narratives and travel to the city to delight in the food wonders of Lucknow.