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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with residents and travelers equally swearing by its remarkable cuisine.

A Global Honor

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will showcase Lucknow's sublime food. With this designation, it enters a international community of over 400 cities across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The accolade "is a testament to its centuries-old food heritage and dynamic food ecosystem," as stated by a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city is little surprise to its residents or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's most populous state – is now in the limelight for what has always defined its essence: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their royal 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 renowned kebabs were created. Legend has it that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky 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 gentle, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also developed a repertoire 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 haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are little shops and stalls – hidden delights that are extremely popular with the locals.

In the city center of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.

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

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method 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 light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many however say that their younger generation are reluctant to master the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The global recognition, it is believed, will motivate more people around the world to learn these stories and experience the city to savour the food wonders of Lucknow.