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

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and travelers alike praising its exquisite cuisine.

An International Accolade

Recently, Unesco honored it as a Creative City of Gastronomy – adding it to a select roster of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this status, it joins a international community of cities urban centers across over 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The honor "stands as proof of its centuries-old food heritage and vibrant culinary scene," as stated by a official from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as little surprise to its residents or dedicated food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always defined its essence: an immense love for food.

"'The day's menu, the method of preparation' is a constant dialogue from morning until night in most homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and raised to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

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 – zesty fried snacks.

Iconic Stalls and Historic Shops

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

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns covered in hand-churned white butter.

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

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation do not want to master the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The global recognition, it is anticipated, will motivate more people worldwide to learn these tales and visit the city to delight in the food wonders of Lucknow.