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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and tourists alike swearing by its exquisite cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The honor "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The honor for this venerable city arrives as little surprise to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has consistently characterized its heart: an profound passion for food.

"'The day's menu, how should it be prepared' is a ongoing discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are truly assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.

These imperial kitchens were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

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

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

Beyond Kebabs and Biryani

Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich 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 vegetarian's paradise.

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.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are little shops and kiosks – hidden treasures that are immensely loved by the locals.

In the heart of the city 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 clay glasses, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their children are reluctant to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is believed, will encourage more people globally to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.