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Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with locals and tourists equally praising its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of over 400 metropolises across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The recognition "demonstrates its centuries-old food heritage and dynamic gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city is little surprise to its residents or avid food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has consistently characterized its soul: an immense devotion for food.

"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.

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

It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy 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 not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are little shops and stalls – lesser-known gems that are extremely popular with the locals.

In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with hand-churned white butter.

For breakfast, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and complicated. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their children do not want to take up the art.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

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

The worldwide honor, it is hoped, will encourage more people around the world to discover these tales and experience the city to savour the food wonders of Lucknow.