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Delectable kebabs, fragrant biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and visitors alike swearing by its exquisite cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select list of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The accolade "is a testament to its centuries-old food heritage and vibrant food ecosystem," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The honor for this historic city comes as little surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially characterized its essence: an profound love for food.

"'What will be cooked, how will it be cooked' is a constant conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, evolved, and raised to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably 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 closed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the cooks also built up a vast array 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

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

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint situated in the old city area 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).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and complicated. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are unwilling to learn the art.

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

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is hoped, will encourage more people worldwide to learn these tales and visit the city to delight in the culinary delights of Lucknow.