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

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

An International Accolade

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of over 400 cities across more than 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The recognition "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," as noted by a official from Unesco's Regional Office for South Asia.

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

A City Defined by Food

The honor for this time-honored city arrives as little surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, bustling, and diverse city – the capital of India's most populous state – is now in the spotlight for what has always characterized its soul: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their opulent kitchens.

These royal kitchens were epicenters of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly closed with dough.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are tiny kiosks and carts – hidden treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to take up the skill.

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 true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The global recognition, it is hoped, will inspire more people globally to learn these stories and visit the city to taste the food wonders of Lucknow.