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Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike praising its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – including it in a exclusive list of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a worldwide network of cities urban centers across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".

The honor "stands as proof of its centuries-old food heritage and lively food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's largest state – is now in the limelight for what has consistently shaped its soul: an immense passion for food.

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

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and raised to exquisite levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, fusing 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. The story goes that the mutton galouti was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, 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 prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

Apart from 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 decadent bread pudding).

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

The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are small establishments and kiosks – hidden treasures that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are reluctant to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is anticipated, will motivate more people around the world to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.