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

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers equally swearing by its superb cuisine.

An International Accolade

Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a select list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of cities metropolises across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The accolade "is a testament to its profound culinary traditions and dynamic culinary scene," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following 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 arrives as no surprise to its locals or dedicated food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's largest state – is at last in the global gaze for what has always characterized its soul: an immense passion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called 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 taken to extraordinary levels in their opulent kitchens.

These royal kitchens were epicenters of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

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

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are little shops and carts – lesser-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

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

Ensuring Legacy Continues

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their children are unwilling to master the art.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The global recognition, it is hoped, will inspire more people around the world to discover these tales and travel to the city to taste the culinary delights of Lucknow.