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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 haven for gastronomes, with residents and travelers equally praising its exquisite cuisine.

A Global Honor

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – including it in a exclusive group of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it enters a worldwide network of cities metropolises across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".

The recognition "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is no surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".

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

"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are often assessed by the excellence 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 affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were conceived, perfected, and taken to extraordinary levels in their imperial kitchens.

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

It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely closed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich 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 haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and carts – hidden gems that are extremely favored by 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 steaming cup of milky masala chai, offered in kulhads, along with fluffy buns covered in freshly churned white butter.

In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation do not want to take up the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will motivate more people globally to learn these stories and visit the city to taste the gastronomic treasures of Lucknow.