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Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.

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

An International Accolade

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a worldwide network of cities cities across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to a representative 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 internationally.

A Metropolis Shaped by Cuisine

The recognition for this historic city arrives as no surprise to its locals or avid food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the capital of India's largest state – is at last in the limelight for what has perennially shaped its soul: an profound devotion for food.

"'The day's menu, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to sublime levels in their royal kitchens.

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

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

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks also built up a repertoire 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 not only highlights fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known treasures that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are reluctant to master the skill.

A renowned chef from Lucknow has often said 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 create awareness about its lesser-known eateries.

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

The international acclaim, it is believed, will inspire more people worldwide to explore these tales and experience the city to delight in the food wonders of Lucknow.