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

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

Worldwide Recognition

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred cities across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The honor "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a spokesperson from UNESCO's Regional Office 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 70 global destinations worldwide.

A City Defined by Food

The honor for this venerable city arrives as no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has always defined its soul: an profound devotion for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were invented, refined, and taken to extraordinary levels in their opulent kitchens.

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

It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

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

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the culinary masters also built up 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 also a vegetarian's paradise.

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

Time-Tested Food Joints

Nearly on every corner, there are small establishments and carts – little-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint located in the historic quarter 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).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though say that their children are reluctant to master the art.

A renowned chef from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will motivate more people globally to discover these narratives and travel to the city to savour the food wonders of Lucknow.