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Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike praising its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a worldwide network of cities cities across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".

The honor "demonstrates its deep-rooted gastronomic legacy and vibrant food ecosystem," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this venerable city is hardly a shock to its inhabitants or avid food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has always characterized its heart: an unparalleled devotion for food.

"'What's for dinner, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, perfected, and raised to exquisite levels in their royal kitchens.

These royal kitchens were centers of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only celebrates seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and carts – little-known delights that are extremely loved by the locals.

In the city center of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 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 offers unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their younger generation are reluctant to learn the craft.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The international acclaim, it is hoped, will motivate more people worldwide to discover these stories and experience the city to taste the culinary delights of Lucknow.