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Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and tourists alike celebrating its remarkable cuisine.

An International Accolade

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of more than four hundred cities across over 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The accolade "demonstrates its centuries-old gastronomic legacy and lively food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has always defined its heart: an profound devotion for food.

"'What will be cooked, the method of preparation' is a ongoing discussion from morning until going to bed in most homes," explains 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 Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and raised to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of culinary innovations, blending 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 devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Time-Tested Food Joints

Nearly on every corner, there are small establishments and carts – hidden treasures that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can head to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot 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 cloud-like dessert available in the winter. The process of making it is intricate and complicated. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however say that their younger generation do not want to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle 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 under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is believed, will motivate more people globally to learn these narratives and travel to the city to savour the gastronomic treasures of Lucknow.