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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally celebrating its remarkable cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it becomes part of a international community of cities cities across over 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The recognition "stands as proof of its deep-rooted gastronomic legacy and dynamic food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as little surprise to its inhabitants or avid food lovers. Many echo the view that it is "an honor long overdue".

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

"'What's for dinner, how should it be prepared' is a ongoing discussion from waking up until night in many homes," states a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His chefs ground the meat with papaya, kesar, and spices and made it so fine 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 container's cover securely closed with a flour paste.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Time-Tested Food Joints

Almost on countless corners, there are tiny kiosks and stalls – lesser-known delights that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many though say that their younger generation are reluctant to master the art.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is believed, will motivate more people globally to learn these narratives and travel to the city to savour the gastronomic treasures of Lucknow.