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Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.

The metropolis in India's north of Lucknow has long been a haven for gastronomes, with residents and tourists equally swearing by its exquisite cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a exclusive list of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this status, it enters a international community of over 400 urban centers across more than 100 countries committed to promoting "creativity as a catalyst of sustainable urban development".

The honor "is a testament to its deep-rooted culinary traditions and lively food ecosystem," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The honor for this historic city arrives as hardly a shock to its locals or passionate food lovers. Many echo the view that it is "better late than never".

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

"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called 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 exquisite levels in their imperial kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

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

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

The local Baniya community's cuisine not only showcases fresh harvests 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 small establishments and carts – hidden treasures that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint operating in the historic quarter 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).

Ensuring Legacy Continues

The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to master the art.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people around the world to discover these stories and travel to the city to taste the food wonders of Lucknow.