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

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and travelers alike celebrating its exquisite cuisine.

An International Accolade

Last month, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a global network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The recognition "is a testament to its profound gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this historic city is hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and vibrant city – the capital of India's largest state – is now in the global gaze for what has always characterized its essence: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a continued discussion from morning until night in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, blending 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 invented to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

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

More Than Just Famous Dishes

Apart from the well-known 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 decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and stalls – lesser-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot 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 airy dessert available in the winter. The technique of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are unwilling to master the skill.

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

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

The worldwide honor, it is anticipated, will motivate more people around the world to explore these tales and travel to the city to savour the gastronomic treasures of Lucknow.