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

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with residents and tourists alike celebrating its remarkable cuisine.

An International Accolade

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this title, it enters a international community of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".

The honor "is a testament to its deep-rooted food heritage and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities around the world.

An Urban Center with a Culinary Soul

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

With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has consistently characterized its heart: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until night in most homes," explains 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 the Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were hubs of food experimentation, fusing Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Nearly on countless corners, there are tiny kiosks and stalls – hidden gems that are immensely loved by the locals.

In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can visit a simple joint operating in the old city area of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though note that their younger generation do not want to learn the art.

A celebrity chef from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.

The global recognition, it is hoped, will encourage more people worldwide to discover these narratives and visit the city to taste the gastronomic treasures of Lucknow.