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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a select roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".

The recognition "demonstrates its centuries-old food heritage and lively food ecosystem," according to a official 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 highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The accolade for this historic city arrives as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has perennially characterized its essence: an unparalleled passion for food.

"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and kiosks – lesser-known gems that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint situated in the historic quarter 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).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is intricate and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation do not want to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will motivate more people worldwide to discover these stories and travel to the city to savour the food wonders of Lucknow.