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Delectable kebabs, fragrant biryani, and whipped, cloud-like desserts.

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

A Global Honor

Last month, Unesco recognised it as a Creative City of Gastronomy – adding it to a exclusive list of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred cities across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The honor "demonstrates its profound food heritage and vibrant gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The honor for this historic city is no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has perennially shaped its essence: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a constant conversation from morning until night in many homes," states a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic wealthy Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also developed a collection 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 vegetarian's paradise.

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

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are small establishments and carts – hidden treasures that are wildly loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children are reluctant to take up the art.

A renowned chef from Lucknow has often said that the city's immense food legacy places 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 lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will encourage more people globally to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.