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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 haven for gastronomes, with residents and travelers equally celebrating its exquisite cuisine.

An International Accolade

Recently, Unesco designated it as a Creative City of Gastronomy – including it in a prestigious list of international urban centers and igniting hopes that it will highlight Lucknow's sublime food. With this designation, it joins a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The honor "demonstrates its profound gastronomic legacy and lively gastronomic culture," according to 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 earn a spot in this highly sought-after list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

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

With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's most populous state – is now in the global gaze for what has always defined its soul: an immense devotion for food.

"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

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

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Time-Tested Food Joints

Almost on every corner, there are tiny kiosks and carts – hidden treasures that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can visit a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and involved. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are reluctant to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is believed, will motivate more people globally to discover these narratives and visit the city to savour the gastronomic treasures of Lucknow.