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Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike praising its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco designated it as a Creative City of Gastronomy – including it in a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a worldwide network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The honor "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 cities around the world.

A City Defined by Food

The accolade for this venerable city arrives as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has consistently shaped its soul: an immense love for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in most homes," explains 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 Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, refined, and raised to extraordinary levels in their imperial kitchens.

These royal kitchens were hubs of gastronomic creativity, fusing Persian and native 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. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant 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 tightly sealed with dough.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and stalls – little-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also boasts unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though note that their children are unwilling to take up the skill.

A well-known culinary expert from Lucknow has often said 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, however, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is hoped, will motivate more people globally to discover these tales and experience the city to delight in the gastronomic treasures of Lucknow.