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

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers equally swearing by its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a global network of more than four hundred cities across over 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The recognition "stands as proof of its profound culinary traditions and vibrant gastronomic culture," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations internationally.

A City Defined by Food

The recognition for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO designation, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is now in the global gaze for what has perennially shaped its essence: an immense passion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their opulent kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was created to cater to 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 soft that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also built up a collection 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 also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are little shops and carts – lesser-known gems that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their younger generation do not want to learn the craft.

A celebrity chef from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The real value 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 comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is anticipated, will encourage more people globally to explore these tales and travel to the city to delight in the culinary delights of Lucknow.