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Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with inhabitants and tourists equally swearing by its superb cuisine.

A Global Honor

Last month, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive list of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".

The accolade "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.

A City Defined by Food

The recognition for this time-honored city comes as hardly a shock to its locals or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has perennially shaped its heart: an immense love for food.

"'The day's menu, how will it be cooked' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, refined, and raised to sublime levels in their imperial kitchens.

These kitchens of the nobility were epicenters of culinary innovations, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Time-Tested Food Joints

Nearly on countless corners, there are small establishments and kiosks – lesser-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can make their way to a no-frills 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).

Preserving Tradition for the Future

The city also offers unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation do not want to master the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact 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 comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is believed, will motivate more people around the world to discover these stories and travel to the city to savour the gastronomic treasures of Lucknow.