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Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious list of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of cities urban centers across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The recognition "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this time-honored city is hardly a shock to its locals or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, lively, and vibrant city – the administrative center of India's most populous state – is at last in the limelight for what has consistently shaped its heart: an immense love for food.

"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are little shops and carts – lesser-known gems that are extremely loved by the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 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).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but say that their younger generation do not want to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is anticipated, will encourage more people worldwide to learn these narratives and travel to the city to delight in the food wonders of Lucknow.