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

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

A Global Honor

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The honor "is a testament to its profound gastronomic legacy and vibrant gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.

A City Defined by Food

The recognition for this historic city is hardly a shock to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, lively, and eclectic city – the capital of India's largest state – is finally in the limelight for what has perennially defined its essence: an unparalleled devotion for food.

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

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.

These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His chefs 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 cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with dough.

More Than Just Famous Dishes

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and stalls – little-known delights that are extremely favored by the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can head to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their younger generation are unwilling to take up the art.

A renowned chef from Lucknow has often said that the city's profound food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is anticipated, will motivate more people around the world to explore these stories and visit the city to savour the food wonders of Lucknow.