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Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers alike celebrating its exquisite cuisine.

An International Accolade

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of international urban centers and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it joins a international community of cities cities across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The accolade "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities around the world.

A City Defined by Food

The honor for this venerable city is hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially defined its soul: an immense love for food.

"'What's for dinner, the method of preparation' is a continued dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are small establishments and stalls – little-known delights that are extremely popular with the locals.

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

In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are reluctant to master the craft.

A celebrity chef from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar 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 encourage more people around the world to learn these narratives and experience the city to savour the culinary delights of Lucknow.