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

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and tourists alike praising its exquisite cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a global network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The honor "is a testament to its centuries-old food heritage and dynamic culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 cities worldwide.

A City Defined by Food

The accolade for this time-honored city arrives as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's largest state – is finally in the spotlight for what has perennially characterized its heart: an unparalleled love for food.

"'What will be cooked, how should it be prepared' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, refined, and elevated to extraordinary levels in their imperial kitchens.

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

It was in that period that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.

More Than Just Famous Dishes

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

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

The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and kiosks – little-known gems that are extremely popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 offers remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but say that their children are reluctant to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle 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 hidden eateries.

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

The global recognition, it is anticipated, will inspire more people globally to learn these stories and experience the city to savour the food wonders of Lucknow.