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Delectable kebabs, aromatic biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally praising its superb cuisine.

Worldwide Recognition

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 igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a global network of over 400 cities across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The accolade "demonstrates its deep-rooted gastronomic legacy and vibrant gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

A City Defined by Food

The honor for this historic city arrives as no 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 eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently defined its heart: an profound love for food.

"'What will be cooked, the method of preparation' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

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

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

The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are small establishments and kiosks – lesser-known treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can visit a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand 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 treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique light consistency.

On cold 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 take up the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value 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 comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will inspire more people globally to discover these stories and travel to the city to delight in the culinary delights of Lucknow.