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

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors equally celebrating its exquisite cuisine.

A Global Honor

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The recognition "stands as proof of its deep-rooted gastronomic legacy and lively culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's biggest state – is at last in the global gaze for what has always shaped its essence: an immense passion for food.

"'What's for dinner, how should it be prepared' is a ongoing discussion from morning until night in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

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

These imperial kitchens were centers of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Time-Tested Food Joints

Almost on countless corners, there are small establishments and carts – lesser-known treasures that are wildly popular with the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

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

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of but note that their children do not want to learn the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will motivate more people around the world to learn these stories and experience the city to taste the culinary delights of Lucknow.