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Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike celebrating its remarkable cuisine.

An International Accolade

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – including it in a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of cities cities across over 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities around the world.

A City Defined by Food

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

With the UNESCO designation, this adored, chaotic, and diverse city – the capital of India's most populous state – is at last in the limelight for what has perennially shaped its heart: an immense passion for food.

"'The day's menu, how will it be cooked' is a continued conversation from waking up until night in most homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.

These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and kiosks – lesser-known delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant to take up the skill.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The global recognition, it is hoped, will inspire more people globally to learn these narratives and experience the city to savour the gastronomic treasures of Lucknow.