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Delectable 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 visitors alike praising its remarkable cuisine.

A Global Honor

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of cities cities across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".

The recognition "is a testament to its centuries-old gastronomic legacy and vibrant culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The honor for this historic city is little surprise to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, bustling, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has consistently characterized its soul: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a continued discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of food experimentation, fusing Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and carts – lesser-known gems that are wildly favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is scientific and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however note that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy positions it among the best 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 has a narrative – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is anticipated, will inspire more people globally to discover these narratives and visit the city to savour the gastronomic treasures of Lucknow.