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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally celebrating its exquisite cuisine.

A Global Honor

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The accolade "stands as proof of its profound food heritage and vibrant food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The accolade for this historic city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO recognition, this adored, lively, and vibrant city – the administrative center of India's largest state – is finally in the limelight for what has perennially characterized its soul: an immense love for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from morning until night in most homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

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

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 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

Almost on countless corners, there are little shops and kiosks – hidden delights that are extremely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to learn the craft.

A well-known culinary expert from Lucknow has often said 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 lesser-known eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is believed, will motivate more people globally to learn these tales and visit the city to taste the food wonders of Lucknow.