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Delectable kebabs, fragrant biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with residents and travelers alike celebrating its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a select group of world cities and kindling hopes that it will showcase Lucknow's peerless food. With this status, it joins a global network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The accolade "is a testament to its deep-rooted food heritage and dynamic culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this venerable city arrives as no surprise to its inhabitants or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has perennially defined its essence: an unparalleled love for food.

"'What's for dinner, how should it be prepared' is a continued conversation from waking up until night in most homes," explains a local cultural expert. "And you are truly judged by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, evolved, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Persian 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 galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

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

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Almost on countless corners, there are tiny kiosks and carts – hidden treasures that are wildly favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their children are reluctant to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The global recognition, it is hoped, will inspire more people around the world to discover these tales and experience the city to savour the culinary delights of Lucknow.