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Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally swearing by its remarkable cuisine.

A Global Honor

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".

The honor "is a testament to its centuries-old gastronomic legacy and lively food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the capital of India's largest state – is at last in the limelight for what has perennially defined its soul: an profound passion for food.

"'The day's menu, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

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

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and stalls – hidden treasures that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 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 unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is believed, will inspire more people around the world to learn these stories and visit the city to savour the food wonders of Lucknow.