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Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.

An International Accolade

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The honor "is a testament to its deep-rooted food heritage and dynamic gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The accolade for this time-honored city arrives as hardly a shock to its locals or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has perennially characterized its heart: an immense devotion for food.

"'The day's menu, how should it be prepared' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are truly 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, evolved, and raised to exquisite levels in their royal kitchens.

These imperial 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 this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and a blend of spices and made it so silky that it required 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, leisurely heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their children are unwilling to take up the craft.

A celebrity chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is anticipated, will encourage more people around the world to explore these stories and travel to the city to savour the culinary delights of Lucknow.