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

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors alike swearing by its superb cuisine.

Worldwide Recognition

Last month, UNESCO recognised it as a Creative City of Gastronomy – adding it to a exclusive roster of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a international community of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The recognition "demonstrates its profound gastronomic legacy and lively 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 picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The recognition for this time-honored city is no surprise to its residents or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always defined its heart: an profound devotion for food.

"'What will be cooked, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and raised to exquisite levels in their imperial kitchens.

These imperial kitchens were hubs of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are tiny kiosks and stalls – lesser-known gems that are extremely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, 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 presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their younger generation are unwilling to learn the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will encourage more people globally to explore these narratives and experience the city to savour the culinary delights of Lucknow.