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Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with residents and tourists alike praising its remarkable cuisine.

A Global Honor

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it joins a global network of cities metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "stands as proof of its deep-rooted food heritage and vibrant food ecosystem," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The accolade for this time-honored city comes as no surprise to its residents or passionate food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has always characterized its heart: an immense devotion for food.

"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, evolved, and taken to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and carts – little-known gems that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.

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

Preserving Tradition for the Future

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The vendor beats 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 though say that their children do not want to take up the skill.

A celebrity chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is hoped, will encourage more people globally to learn these tales and travel to the city to taste the culinary delights of Lucknow.