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

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and tourists alike praising its remarkable cuisine.

A Global Honor

In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a select roster of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it becomes part of a international community of cities urban centers across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".

The honor "is a testament to its profound culinary traditions and lively culinary scene," as noted by a spokesperson from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as hardly a shock to its locals or avid food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has consistently shaped its heart: an immense devotion for food.

"'What's for dinner, the method of preparation' is a continued conversation from waking up until night in many homes," states 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 widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, 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 low, slow heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce 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

Nearly on every corner, there are small establishments and carts – hidden delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can visit a no-frills joint operating 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).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and involved. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

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

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur 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 lively restaurants, and secret family recipes.

The global recognition, it is believed, will encourage more people worldwide to explore these narratives and travel to the city to delight in the gastronomic treasures of Lucknow.