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Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and visitors alike celebrating its superb cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it joins a international community of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The honor "demonstrates its deep-rooted culinary traditions and lively culinary scene," according to a representative from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as no surprise to its residents or avid food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and eclectic city – the capital of India's biggest state – is at last in the spotlight for what has consistently characterized its soul: an immense passion for food.

"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and indigenous 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. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Apart from 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 decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.

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

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and carts – hidden treasures that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.

To start the day, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 presents remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their children are reluctant to take up the craft.

A renowned chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

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