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Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

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

Worldwide Recognition

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as noted by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

A City Defined by Food

The honor for this historic city comes as no surprise to its residents or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has perennially shaped its essence: an profound passion for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to extraordinary levels in their opulent kitchens.

These royal kitchens were hubs of gastronomic creativity, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

Besides the obvious 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 far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and carts – lesser-known delights that are extremely loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from 5 am 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.

In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is intricate and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to learn the art.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

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

The international acclaim, it is believed, will encourage more people globally to discover these tales and experience the city to savour the food wonders of Lucknow.