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

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

Worldwide Recognition

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The accolade "is a testament to its centuries-old food heritage and vibrant food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The honor for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's largest state – is finally in the limelight for what has always defined its essence: an profound devotion for food.

"'The day's menu, how will it be cooked' is a continued conversation from morning until night in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their opulent kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so soft 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 cooked on a low, slow heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

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 sweet bread pudding).

However, Lucknow is not just about 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 exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and kiosks – hidden treasures that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are reluctant to master the craft.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy puts 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 generate interest about its hidden eateries.

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

The international acclaim, it is hoped, will inspire more people worldwide to explore these tales and travel to the city to delight in the culinary delights of Lucknow.