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Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors equally celebrating its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The honor "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as hardly a shock to its inhabitants or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the spotlight for what has always characterized its soul: an immense passion for food.

"'What will be cooked, the method of preparation' is a constant dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are actually assessed 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 historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, 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 developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.

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

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also developed 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 Baniya community's cuisine not only celebrates seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and carts – lesser-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 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).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though note that their children are reluctant to learn the skill.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is believed, will motivate more people worldwide to explore these tales and experience the city to savour the gastronomic treasures of Lucknow.