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Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and visitors alike praising its superb cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a global network of cities urban centers across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".

The recognition "is a testament to its centuries-old culinary traditions and lively gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this venerable city comes as little surprise to its locals or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always shaped its soul: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to exquisite levels in their imperial kitchens.

These imperial kitchens were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy 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 vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and kiosks – little-known delights that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 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 airy dessert savored in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children are unwilling to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The global recognition, it is anticipated, will encourage more people globally to discover these tales and visit the city to taste the food wonders of Lucknow.