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Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and travelers alike celebrating its remarkable cuisine.

Worldwide Recognition

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a international community of cities urban centers across over 100 countries focused on promoting "innovation as a key factor of city development that is sustainable".

The recognition "is a testament to its profound culinary traditions and dynamic gastronomic culture," according to 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 coveted list of 70 global destinations worldwide.

A City Defined by Food

The recognition for this venerable city comes as hardly a shock to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, lively, and eclectic city – the administrative center of India's largest state – is now in the global gaze for what has always defined its soul: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to exquisite levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also created 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 additionally a haven for vegetarians.

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

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and stalls – lesser-known gems that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, 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 highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but note that their children are reluctant to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The international acclaim, it is believed, will encourage more people around the world to learn these stories and travel to the city to savour the gastronomic treasures of Lucknow.