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Tempting kebabs, scented biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally swearing by its remarkable cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a international community of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a catalyst of development that sustains urban life".

The accolade "demonstrates its deep-rooted culinary traditions and vibrant food ecosystem," according to a official from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city is little surprise to its locals or avid food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has perennially defined its heart: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in 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 famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and raised to exquisite levels in their royal kitchens.

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

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so soft 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

Besides the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and stalls – little-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in freshly churned white butter.

In the morning, one can head to a no-frills joint situated in the old city area 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 boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their children are reluctant to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is hoped, will encourage more people around the world to discover these narratives and visit the city to delight in the food wonders of Lucknow.