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

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike swearing by its remarkable cuisine.

Worldwide Recognition

Last month, Unesco honored it as a Creative City of Gastronomy – including it in a exclusive group of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a global network of over 400 cities across over 100 countries dedicated to promoting "artistic expression as a driver of city development that is sustainable".

The honor "stands as proof of its profound gastronomic legacy and vibrant culinary scene," as stated by a official from UNESCO's Regional Office 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 worldwide.

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as no surprise to its inhabitants or avid food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has consistently shaped its essence: an profound passion for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are tiny kiosks and carts – lesser-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can head to a simple joint located in the old city area of Aminabad. Nearly 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 boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

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

A renowned chef from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is believed, will encourage more people around the world to explore these tales and experience the city to delight in the food wonders of Lucknow.