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

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

A Global Honor

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of cities urban centers across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".

The accolade "stands as proof of its centuries-old food heritage and lively culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The accolade for this historic city is no surprise to its locals or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, lively, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has always characterized its soul: an profound passion for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.

These imperial kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were created. 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 a blend of spices and made it so fine 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 gentle, slow heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are tiny kiosks and carts – little-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though note that their children are unwilling to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is hoped, will encourage more people globally to discover these stories and travel to the city to taste the culinary delights of Lucknow.