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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its exquisite cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of cities metropolises across more than 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".

The honor "is a testament to its deep-rooted food heritage and lively culinary scene," according to a representative from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The accolade for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's largest state – is now in the limelight for what has always characterized its heart: an immense passion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in many homes," states a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, evolved, and taken to sublime levels in their royal kitchens.

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

It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and kiosks – hidden treasures that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to learn the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is hoped, will encourage more people around the world to explore these narratives and visit the city to savour the culinary delights of Lucknow.