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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and visitors alike swearing by its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – including it in a prestigious list of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of cities urban centers across over 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".

The accolade "is a testament to its profound food heritage and lively food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations around the world.

A City Defined by Food

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

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its soul: an immense passion for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, 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 prepared on a low, leisurely heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are tiny kiosks and stalls – little-known delights that are extremely loved by the locals.

In the central district of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

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

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is hoped, will motivate more people around the world to learn these narratives and experience the city to taste the culinary delights of Lucknow.