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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and visitors equally swearing by its superb cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The honor "demonstrates its centuries-old food heritage and vibrant culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.

A City Defined by Food

The recognition for this historic city comes as no surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has consistently defined its essence: an profound love for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to extraordinary levels in their imperial kitchens.

These imperial kitchens were epicenters of gastronomic creativity, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and 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 prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

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

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are little shops and carts – hidden delights that are immensely favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and demanding. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their children do not want to learn the skill.

A renowned chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle 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 hidden eateries.

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

The international acclaim, it is believed, will encourage more people around the world to explore these tales and visit the city to taste the gastronomic treasures of Lucknow.