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Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with inhabitants and travelers alike swearing by its remarkable cuisine.

An International Accolade

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this status, it enters a international community of cities cities across over 100 countries focused on promoting "creativity as a driver of development that sustains urban life".

The accolade "is a testament to its deep-rooted food heritage and lively food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city is little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".

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

"'What's for dinner, how will it be cooked' is a continued conversation from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of 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 singular take on biryani that were created, refined, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Iranian and native 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. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

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

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks 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 not only about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and kiosks – lesser-known gems that are wildly popular with the locals.

In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to master the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is believed, will inspire more people around the world to discover these narratives and travel to the city to taste the culinary delights of Lucknow.