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Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and visitors equally swearing by its remarkable cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".

The recognition "demonstrates its deep-rooted food heritage and lively culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has perennially defined its soul: an immense love for food.

"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their opulent kitchens.

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

It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also built up a vast array 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 traditionally vegetarian community's cuisine not only showcases 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

Virtually on countless corners, there are little shops and stalls – lesser-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is precise and involved. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their younger generation do not want to take up the craft.

A celebrity chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people globally to learn these narratives and experience the city to taste the gastronomic treasures of Lucknow.