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Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers alike celebrating its exquisite cuisine.

Worldwide Recognition

Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a exclusive group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a global network of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The honor "stands as proof of its deep-rooted culinary traditions and dynamic gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as little surprise to its locals or dedicated food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is now in the limelight for what has always shaped its heart: an immense love for food.

"'What will be cooked, how will it be cooked' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that emerges from 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 succulent kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were centers of culinary innovations, blending Persian 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 developed. As the tale is told that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also developed 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 additionally a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are small establishments and carts – hidden delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their children are unwilling to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's immense 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 generate interest about its under-the-radar eateries.

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

The international acclaim, it is hoped, will inspire more people around the world to explore these narratives and experience the city to savour the gastronomic treasures of Lucknow.