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

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors alike swearing by its exquisite cuisine.

A Global Honor

Recently, Unesco recognised it as a Creative City of Gastronomy – adding it to a select list of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities metropolises across over 100 countries committed to promoting "innovation as a driver of sustainable urban development".

The accolade "is a testament to its profound food heritage and vibrant gastronomic culture," 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 secure a position in this coveted list of 70 global destinations internationally.

A City Defined by Food

The accolade for this historic city is little surprise to its residents or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has perennially defined its essence: an immense passion for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were epicenters of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so fine 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 prepared on a gentle, slow heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy 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 not only celebrates fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and kiosks – lesser-known delights that are immensely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot 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 process of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to master the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will motivate more people around the world to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.