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Delectable kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike swearing by its remarkable cuisine.

A Global Honor

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of over 400 urban centers across more than 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The honor "demonstrates its profound culinary traditions and dynamic gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 cities worldwide.

A City Defined by Food

The recognition for this venerable city comes as no surprise to its residents or dedicated food lovers. Many share the sentiment 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 limelight for what has perennially shaped its soul: an profound devotion for food.

"'The day's menu, the method of preparation' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their royal kitchens.

These kitchens of the nobility were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with dough.

A Diverse Culinary Landscape

Apart from the well-known 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 not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and kiosks – little-known treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can head to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is intricate and demanding. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are reluctant to learn the craft.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is anticipated, will encourage more people around the world to learn these tales and experience the city to savour the gastronomic treasures of Lucknow.