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Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike celebrating its remarkable cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The honor "demonstrates its profound culinary traditions and vibrant culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city arrives as little surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has always shaped its soul: an immense devotion for food.

"'The day's menu, how should it be prepared' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and stalls – hidden gems that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and demanding. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are unwilling to master the skill.

A renowned chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The global recognition, it is believed, will inspire more people globally to explore these tales and travel to the city to delight in the culinary delights of Lucknow.