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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally celebrating its exquisite cuisine.

A Global Honor

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 spotlight Lucknow's exceptional food. With this designation, it becomes part of a global network of over 400 cities across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "demonstrates its deep-rooted food heritage and lively gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city is hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has consistently characterized its soul: an unparalleled love for food.

"'What will be cooked, the method of preparation' is a constant discussion from waking up until night in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, refined, and taken to extraordinary levels in their imperial kitchens.

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

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised to feed an elderly nawab who had no longer had 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 greatest contribution of the chefs 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.

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 decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Virtually on every corner, there are little shops and carts – lesser-known gems that are immensely favored by the locals.

In the city center of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is anticipated, will motivate more people around the world to discover these stories and travel to the city to savour the culinary delights of Lucknow.