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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its remarkable cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this title, it joins a international community of more than four hundred urban centers across over 100 countries committed to promoting "creativity as a catalyst of city development that is sustainable".

The accolade "demonstrates its deep-rooted food heritage and dynamic food ecosystem," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this time-honored city arrives as no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the limelight for what has always shaped its heart: an unparalleled love for food.

"'What will be cooked, the method of preparation' is a ongoing conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens.

These imperial kitchens were hubs of culinary innovations, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

More Than Just Famous Dishes

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

However, Lucknow is not only about 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 meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

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

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in hand-churned white butter.

To start the day, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their children do not want to learn the craft.

A celebrity chef from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

The global recognition, it is anticipated, will motivate more people globally to discover these tales and travel to the city to savour the food wonders of Lucknow.