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

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

An International Accolade

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it enters a international community of cities urban centers across more than 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".

The accolade "demonstrates its deep-rooted gastronomic legacy and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.

A City Defined by Food

The accolade for this venerable city comes as hardly a shock to its residents or avid food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's most populous state – is finally in the limelight for what has consistently characterized its heart: an profound love for food.

"'The day's menu, the method of preparation' is a ongoing discussion from waking up until night in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Almost on every corner, there are small establishments and stalls – little-known treasures that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.

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

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp 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 master the craft.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by family-run 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 explore these stories and visit the city to delight in the culinary delights of Lucknow.