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Delectable kebabs, scented 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 equally praising its remarkable cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of world cities and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it becomes part of a international community of cities urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The honor "is a testament to its centuries-old gastronomic legacy and lively gastronomic culture," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The honor for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's largest state – is at last in the global gaze for what has perennially defined its heart: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

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

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are tiny kiosks and kiosks – little-known gems that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is intricate and involved. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to learn the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is hoped, will inspire more people worldwide to learn these tales and experience the city to savour the culinary delights of Lucknow.