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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally praising its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of over 400 metropolises across more than 100 countries dedicated to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "demonstrates its deep-rooted food heritage and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as little surprise to its locals or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's largest state – is now in the global gaze for what has consistently defined its heart: an profound passion for food.

"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

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

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and kiosks – hidden treasures that are wildly favored by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation do not want to master the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy puts it right on top 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 lesser-known eateries.

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

The global recognition, it is hoped, will encourage more people globally to discover these narratives and travel to the city to savour the gastronomic treasures of Lucknow.