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

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and tourists alike swearing by its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious group of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this title, it joins a international community of cities urban centers across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The honor "is a testament to its deep-rooted 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 – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A City Defined by Food

The accolade for this venerable city is little surprise to its locals or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and vibrant city – the capital of India's largest state – is finally in the global gaze for what has always shaped its essence: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its historic affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their imperial kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks 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 far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on every corner, there are small establishments and stalls – little-known gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can make their way to a simple joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

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

A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it right on top 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 lesser-known eateries.

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

The international acclaim, it is hoped, will encourage more people globally to discover these tales and visit the city to delight in the food wonders of Lucknow.