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Tempting kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors equally celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of cities cities across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The honor "demonstrates its centuries-old food heritage and vibrant gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The accolade for this venerable city is little surprise to its inhabitants or dedicated food lovers. Many echo the view that it is "better late than never".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has always shaped its heart: an profound devotion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were epicenters of food experimentation, merging Persian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was invented to feed an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are small establishments and stalls – hidden gems that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.

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

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the craft.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is hoped, will encourage more people worldwide to learn these stories and travel to the city to savour the culinary delights of Lucknow.