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Tempting kebabs, scented biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, Unesco recognised it as a Creative City of Gastronomy – placing it on a select list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this title, it becomes part of a global network of cities cities across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

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

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities around the world.

A City Defined by Food

The accolade for this historic city arrives as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has consistently characterized its heart: an unparalleled devotion for food.

"'What's for dinner, how should it be prepared' is a continued conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

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

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its highly curated 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 gems that are extremely loved by the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot 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 cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to master the art.

A renowned chef 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 significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The global recognition, it is hoped, will motivate more people worldwide to explore these tales and experience the city to taste the culinary delights of Lucknow.