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Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.

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

A Global Honor

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it joins a international community of over 400 cities across more than 100 countries focused on promoting "innovation as a driver of development that sustains urban life".

The recognition "demonstrates its profound food heritage and lively food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The honor for this venerable city is no surprise to its locals or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's largest state – is now in the global gaze for what has consistently characterized its heart: an immense love for food.

"'What's for dinner, how should it be prepared' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned 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 chefs ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and stalls – hidden gems that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint located in the old city area of Aminabad. Almost 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 offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation do not want to take up the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top 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 hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is anticipated, will motivate more people worldwide to discover these stories and experience the city to savour the gastronomic treasures of Lucknow.