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Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.

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

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – adding it to a prestigious list of international urban centers and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a worldwide network of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The accolade "stands as proof of its deep-rooted food heritage and lively food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The accolade for this venerable city comes as little surprise to its residents or avid food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has always shaped its soul: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also built up a repertoire 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are small establishments and stalls – lesser-known gems that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can head to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their children are reluctant to learn the craft.

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

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

The global recognition, it is believed, will encourage more people worldwide to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.