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Tempting kebabs, scented biryani, and whipped, cloud-like desserts.

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

A Global Honor

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious roster of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this designation, it joins a global network of cities cities across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The accolade "demonstrates its centuries-old culinary traditions and vibrant food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The recognition for this historic city arrives as no surprise to its residents or dedicated food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is now in the global gaze for what has always characterized its essence: an profound love for food.

"'The day's menu, the method of preparation' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the culinary tradition 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 devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich 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 vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and kiosks – little-known treasures that are extremely loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation are reluctant to master the skill.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is anticipated, will motivate more people worldwide to discover these narratives and travel to the city to savour the gastronomic treasures of Lucknow.