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

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and visitors alike praising its remarkable cuisine.

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The honor "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The recognition for this time-honored city is hardly a shock to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's largest state – is finally in the global gaze for what has always characterized its essence: an profound love for food.

"'The day's menu, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the standard 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 opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and taken to extraordinary levels in their opulent kitchens.

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

It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and carts – little-known gems that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to take up the art.

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

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

The worldwide honor, it is hoped, will inspire more people globally to learn these stories and experience the city to taste the food wonders of Lucknow.