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

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

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred metropolises across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "demonstrates its profound gastronomic legacy and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.

A City Defined by Food

The accolade for this venerable city arrives as little surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has perennially shaped its heart: an unparalleled devotion for food.

"'What will be cooked, the method of preparation' is a constant conversation from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and raised to extraordinary levels in their opulent kitchens.

These royal kitchens were hubs of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only showcases local ingredients 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

Virtually on many street corners, there are small establishments and stalls – hidden delights that are wildly favored by the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can visit a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was set up, 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 unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and involved. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their children do not want to take up the art.

A renowned chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle 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 has a narrative – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will inspire more people around the world to discover these narratives and visit the city to delight in the gastronomic treasures of Lucknow.