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Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.

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

Worldwide Recognition

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – 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 becomes part of a worldwide network of cities cities across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The honor "demonstrates its centuries-old culinary traditions and lively culinary scene," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this venerable city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has perennially defined its heart: an profound devotion for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also created 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are little shops and kiosks – hidden delights that are extremely favored by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

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

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

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

The international acclaim, it is anticipated, will encourage more people globally to discover these stories and travel to the city to delight in the culinary delights of Lucknow.