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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 dream destination for epicures, with locals and tourists equally praising its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The honor "stands as proof of its profound culinary traditions and lively food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The accolade for this historic city comes as little surprise to its residents or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this adored, chaotic, and diverse city – the capital of India's largest state – is finally in the spotlight for what has always defined its essence: an profound passion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks 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 also a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and carts – lesser-known treasures that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start milling around from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation are reluctant to learn the skill.

A well-known culinary expert 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 true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is hoped, will encourage more people around the world to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.