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

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

An International Accolade

Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it enters a worldwide network of cities metropolises across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The accolade "is a testament to its deep-rooted culinary traditions and lively gastronomic culture," as stated by a spokesperson from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's largest state – is now in the spotlight for what has perennially shaped its soul: an profound devotion for food.

"'The day's menu, how should it be prepared' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and elevated to exquisite levels in their opulent kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also created a repertoire 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 also a vegetarian's paradise.

The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and stalls – little-known gems that are extremely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.

To start the day, one can visit a unpretentious joint operating 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).

Preserving Tradition for the Future

The city also presents remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy places 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 build recognition about its hidden eateries.

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

The worldwide honor, it is hoped, will inspire more people worldwide to explore these stories and experience the city to taste the gastronomic treasures of Lucknow.