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

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

Worldwide Recognition

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred cities across more than 100 countries focused on promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "is a testament to its profound culinary traditions and vibrant culinary scene," according to 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 find a place in this prestigious list of seventy urban centers worldwide.

A City Defined by Food

The recognition for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO designation, this adored, lively, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has consistently defined its soul: an profound devotion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their opulent kitchens.

These royal kitchens were hubs of gastronomic creativity, merging Persian and native 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. The story goes that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed 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 rich bread pudding).

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

The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are little shops and stalls – little-known treasures that are immensely favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 frothy dessert savored in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their younger generation do not want to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is believed, will encourage more people worldwide to explore these tales and travel to the city to taste the culinary delights of Lucknow.