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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and travelers alike swearing by its exquisite 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 – adding it to a select list of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of over 400 metropolises across more than 100 countries dedicated to promoting "innovation as a key factor of sustainable urban development".

The accolade "stands as proof of its centuries-old culinary traditions and vibrant culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The recognition for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO designation, this adored, bustling, and diverse city – the administrative center of India's largest state – is at last in the spotlight for what has consistently shaped its soul: an immense love for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were created, evolved, and taken to exquisite levels in their royal kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

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

Beyond Kebabs and Biryani

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 rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on countless corners, there are little shops and kiosks – little-known gems that are immensely popular with the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can visit a no-frills joint located in the historic quarter 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).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children are unwilling to take up the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

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

The worldwide honor, it is anticipated, will motivate more people worldwide to explore these narratives and visit the city to savour the food wonders of Lucknow.