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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

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

A Global Honor

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it enters a global network of cities metropolises across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The accolade "is a testament to its centuries-old gastronomic legacy and vibrant food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, bustling, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has consistently characterized its heart: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and raised to exquisite levels in their imperial kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and stalls – lesser-known delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.

To start the day, one can head to a unpretentious joint situated in the historic quarter 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 presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however say that their children do not want to learn the art.

A renowned chef from Lucknow has noted that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is believed, will inspire more people globally to discover these narratives and visit the city to savour the culinary delights of Lucknow.