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

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and travelers equally celebrating its remarkable cuisine.

A Global Honor

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of global cities and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a global network of cities cities across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The recognition "is a testament to its centuries-old food heritage and lively gastronomic culture," according to a representative from Unesco's Regional Office 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 cities worldwide.

A City Defined by Food

The accolade for this historic city arrives as hardly a shock to its locals or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, 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 soul: an profound devotion for food.

"'What will be cooked, the method of preparation' is a continued dialogue from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.

More Than Just Famous Dishes

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

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are little shops and carts – little-known gems that are immensely loved by the locals.

In the city center of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation do not want to learn the skill.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle 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 hidden eateries.

Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will motivate more people globally to explore these narratives and visit the city to taste the culinary delights of Lucknow.