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

The metropolis in India's north of Lucknow has long been a dream destination for epicures, with residents and tourists equally swearing by its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it joins a international community of cities metropolises across more than 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The recognition "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations worldwide.

A City Defined by Food

The honor for this time-honored city comes as no surprise to its residents or avid food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has consistently shaped its essence: an immense love for food.

"'The day's menu, the method of preparation' is a ongoing dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually evaluated by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.

These imperial kitchens were centers of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were created. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the most significant 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 securely closed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich 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 local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are little shops and kiosks – hidden delights that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in hand-churned white butter.

In the morning, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Nearly 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).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however say that their children are reluctant to master the skill.

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

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

The global recognition, it is hoped, will inspire more people worldwide to learn these tales and visit the city to taste the food wonders of Lucknow.