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

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

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a international community of over 400 cities across over 100 countries committed to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "stands as proof of its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 global destinations internationally.

A City Defined by Food

The honor for this time-honored city is no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its soul: an profound love for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were hubs of culinary innovations, fusing 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. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and carts – hidden gems that are extremely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are reluctant to take up the craft.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is believed, will motivate more people globally to learn these narratives and visit the city to savour the culinary delights of Lucknow.