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

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers alike swearing by its remarkable cuisine.

A Global Honor

Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a worldwide network of cities cities across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The accolade "demonstrates its profound culinary traditions and dynamic gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The recognition for this venerable city arrives as no surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's biggest state – is now in the spotlight for what has consistently defined its soul: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, perfected, and taken to extraordinary levels in their royal kitchens.

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

It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine doesn't just celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on every corner, there are tiny kiosks and stalls – hidden treasures that are immensely favored by the locals.

In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then exposes it 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. A number of but express concern that their younger generation do not want to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

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

The international acclaim, it is anticipated, will motivate more people around the world to learn these tales and experience the city to delight in the food wonders of Lucknow.