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

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

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a global network of over 400 cities across over 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The accolade "stands as proof of its profound culinary traditions and dynamic gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers internationally.

A City Defined by Food

The accolade for this time-honored city arrives as no surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has always shaped its soul: an unparalleled passion for food.

"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, evolved, and elevated to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required 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, slow heat, with the pot's lid tightly sealed with a flour paste.

A Diverse Culinary Landscape

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

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

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

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and stalls – hidden delights that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their children do not want to learn the art.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people globally to learn these stories and experience the city to taste the food wonders of Lucknow.