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Delectable kebabs, fragrant biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and travelers alike celebrating its superb cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this title, it enters a global network of more than four hundred metropolises across more than 100 countries focused on promoting "artistic expression as a driver of development that sustains urban life".

The honor "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities around the world.

A City Defined by Food

The recognition for this time-honored city comes as no surprise to its locals or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and diverse city – the administrative center of India's most populous state – is now in the spotlight for what has perennially characterized its soul: an profound devotion for food.

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

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were conceived, refined, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of food experimentation, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are small establishments and kiosks – hidden gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can head to a unpretentious 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and involved. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children do not want to learn the skill.

A well-known culinary expert from Lucknow has frequently stated 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 occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to learn these narratives and experience the city to delight in the gastronomic treasures of Lucknow.