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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers equally celebrating its superb cuisine.

An International Accolade

Recently, UNESCO designated it as a Creative City of Gastronomy – including it in a select group of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a worldwide network of over 400 metropolises across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The honor "stands as proof of its profound gastronomic legacy and dynamic food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city is no surprise to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has consistently defined its soul: an immense love for food.

"'The day's menu, how should it be prepared' is a ongoing discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the excellence 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 succulent kebabs and a distinctive take on biryani that were conceived, perfected, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are little shops and kiosks – lesser-known delights that are immensely favored by the locals.

In the central district of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

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

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

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

The worldwide honor, it is believed, will motivate more people around the world to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.