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Tempting kebabs, aromatic biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of cities metropolises across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".

The honor "is a testament to its centuries-old food heritage and lively culinary scene," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this time-honored city arrives as no surprise to its residents or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has perennially shaped its essence: an profound love for food.

"'What's for dinner, the method of preparation' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, 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 prepared on a low, slow heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 showcases local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are little shops and stalls – hidden treasures that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried 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 frothy dessert found in the winter. The process of making it is precise and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to learn the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will motivate more people around the world to explore these stories and experience the city to delight in the food wonders of Lucknow.