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Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and tourists equally celebrating its superb cuisine.

An International Accolade

Recently, 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 igniting hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of over 400 cities across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The accolade "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as stated 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 prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as little surprise to its residents or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has always characterized its soul: an immense devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and elevated to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of food experimentation, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

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

A Diverse Culinary Landscape

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

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and stalls – little-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are unwilling to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – crafted by 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 explore these narratives and travel to the city to delight in the culinary delights of Lucknow.