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Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

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

A Global Honor

In a recent announcement, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of world cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred cities across over 100 countries dedicated to promoting "innovation as a catalyst of sustainable urban development".

The honor "stands as proof of its deep-rooted food heritage and lively food ecosystem," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The recognition for this venerable city is no surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has perennially shaped its heart: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, perfected, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also developed a repertoire 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 additionally a haven for vegetarians.

The local Baniya community's cuisine not only highlights 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

Nearly on countless corners, there are tiny kiosks and stalls – little-known treasures that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is precise and involved. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation do not want to learn the craft.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is believed, will inspire more people worldwide to explore these tales and visit the city to delight in the food wonders of Lucknow.