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Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with locals and visitors equally celebrating its remarkable cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a prestigious roster of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".

The accolade "stands as proof of its centuries-old 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 – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.

A City Defined by Food

The recognition for this venerable city is no surprise to its residents or passionate food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO accolade, this beloved, lively, and eclectic city – the capital of India's largest state – is now in the spotlight for what has perennially characterized its soul: an immense passion for food.

"'The day's menu, the method of preparation' is a constant dialogue from morning until night in most homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, evolved, and taken to exquisite levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

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

More Than Just Famous Dishes

In addition to the famous 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 only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and kiosks – lesser-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

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

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their children are reluctant to take up the art.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will inspire more people globally to discover these stories and visit the city to taste the gastronomic treasures of Lucknow.