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

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and tourists alike celebrating its exquisite cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city is no surprise to its inhabitants or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, bustling, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has always shaped its soul: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a constant conversation from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to exquisite levels in their opulent kitchens.

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

It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps 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 container's cover securely sealed with dough.

More Than Just Famous Dishes

Besides the famous 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 just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just showcases local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are little shops and kiosks – lesser-known treasures that are wildly favored by the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is anticipated, will encourage more people globally to learn these tales and visit the city to savour the culinary delights of Lucknow.