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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and visitors alike praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it enters a global network of more than four hundred cities across more than 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The recognition "is a testament to its profound food heritage and lively culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as no surprise to its locals or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's largest state – is finally in the limelight for what has perennially shaped its essence: an unparalleled passion for food.

"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until night in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy 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 traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are tiny kiosks and stalls – lesser-known gems that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however express concern that their children are reluctant to learn the skill.

A renowned chef from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The global recognition, it is hoped, will encourage more people around the world to learn these tales and experience the city to taste the food wonders of Lucknow.