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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and tourists equally celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it joins a worldwide network of over 400 metropolises across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The accolade "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities around the world.

A City Defined by Food

The recognition for this historic city is little surprise to its locals or avid food lovers. Many share the view that it is "a recognition that was delayed".

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

"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their royal kitchens.

These royal kitchens were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

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

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are tiny kiosks and kiosks – lesser-known delights that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint operating 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).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to take up the craft.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is believed, will motivate more people around the world to explore these narratives and travel to the city to savour the culinary delights of Lucknow.