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Tempting kebabs, scented biryani, and fluffy, ethereal desserts.

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

An International Accolade

Last month, Unesco designated it as a Creative City of Gastronomy – adding it to a select group of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a international community of cities cities across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".

The honor "demonstrates its profound gastronomic legacy and dynamic gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

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

With the UNESCO designation, this adored, lively, and diverse city – the capital of India's biggest state – is at last in the limelight for what has consistently shaped its soul: an profound love for food.

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

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed 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 (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are tiny kiosks and carts – hidden delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

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

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are reluctant to take up the skill.

A renowned chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is hoped, will encourage more people worldwide to discover these narratives and visit the city to savour the gastronomic treasures of Lucknow.