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

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and travelers alike celebrating its exquisite cuisine.

An International Accolade

Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a global network of cities cities across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".

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

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city is no surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO designation, this adored, bustling, and diverse city – the administrative center of India's biggest state – is at last in the spotlight for what has always shaped its essence: an immense passion for food.

"'The day's menu, the method of preparation' is a ongoing discussion from morning until night in many homes," explains a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, evolved, and raised to sublime levels in their royal kitchens.

These imperial kitchens were epicenters of food experimentation, blending Persian and indigenous 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 galouti kebab was devised to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy 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 dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and kiosks – lesser-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple joint situated 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).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their younger generation are unwilling to learn the art.

A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will motivate more people worldwide to explore these stories and visit the city to delight in the culinary delights of Lucknow.