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Delectable kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and tourists alike celebrating its exquisite cuisine.

Worldwide Recognition

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a worldwide network of cities urban centers across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The recognition "is a testament to its deep-rooted culinary traditions and dynamic culinary scene," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this time-honored city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this adored, lively, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has always shaped its heart: an immense passion for food.

"'What will be cooked, how will it be cooked' is a continued conversation from morning until night in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and raised to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the famous 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 just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are little shops and stalls – hidden treasures that are extremely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children do not want to learn the craft.

A renowned chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The worldwide honor, it is hoped, will inspire more people around the world to explore these narratives and experience the city to delight in the culinary delights of Lucknow.