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Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.

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

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of world cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The accolade "demonstrates its centuries-old culinary traditions and vibrant culinary scene," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations around the world.

A City Defined by Food

The accolade for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has perennially defined its heart: an profound devotion for food.

"'What's for dinner, how should it be prepared' is a continued conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it required 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, leisurely heat, with the pot's lid securely closed with a flour paste.

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 sweet bread pudding).

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

The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are tiny kiosks and kiosks – hidden gems that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are reluctant to learn the art.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will encourage more people globally to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.