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Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a food lovers' paradise, with residents and tourists alike swearing by its superb cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a exclusive group of international urban centers and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of cities cities across more than 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".

The recognition "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of seventy urban centers around the world.

A City Defined by Food

The accolade for this time-honored city comes as no surprise to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has consistently shaped its heart: an immense passion for food.

"'The day's menu, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and elevated to extraordinary levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.

More Than Just Famous Dishes

In addition to the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are small establishments and kiosks – lesser-known treasures that are wildly favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can head to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried 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 savored in the winter. The process of making it is intricate and involved. The vendor whisks the milk and then exposes it 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. Some though say that their children are reluctant to take up the craft.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.

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

The worldwide honor, it is believed, will motivate more people around the world to discover these tales and travel to the city to delight in the food wonders of Lucknow.