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Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a dream destination for epicures, with residents and tourists alike swearing by its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – including it in a select list of world cities and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities metropolises across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The accolade "is a testament to its centuries-old food heritage and vibrant culinary scene," 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 find a place in this coveted list of 70 cities around the world.

A City Defined by Food

The honor for this historic city comes as hardly a shock to its residents or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and diverse city – the administrative center of India's largest state – is now in the global gaze for what has perennially shaped its soul: an immense passion for food.

"'The day's menu, how will it be cooked' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were invented, refined, and raised to exquisite levels in their opulent kitchens.

These royal kitchens were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created 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 required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also built up a vast array 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are little shops and stalls – hidden delights that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and demanding. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are unwilling to learn the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will motivate more people globally to learn these tales and experience the city to savour the food wonders of Lucknow.