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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 dream destination for epicures, with locals and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of over 400 metropolises across more than 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The accolade "is a testament to its deep-rooted food heritage and vibrant gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The honor for this historic city arrives as hardly a shock to its inhabitants or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has always characterized its soul: an profound love for food.

"'What's for dinner, how should it be prepared' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, refined, and raised to sublime levels in their imperial kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to 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 rich bread pudding).

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

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

Iconic Stalls and Historic Shops

Almost on every corner, there are tiny kiosks and stalls – lesser-known gems that are immensely loved by the locals.

In the central district of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in hand-churned white butter.

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

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are unwilling to take up the skill.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The global recognition, it is hoped, will inspire more people around the world to learn these narratives and visit the city to savour the culinary delights of Lucknow.