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

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

A Global Honor

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a global network of cities cities across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "is a testament to its centuries-old food heritage and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.

A City Defined by Food

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

With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has always characterized its essence: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a continued conversation from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, evolved, and taken to sublime levels in their royal kitchens.

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

It was in that period that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with a flour paste.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich 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 not only showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and kiosks – hidden delights that are extremely favored by the locals.

In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though note that their younger generation are reluctant to learn the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, 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 generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

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