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Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors equally praising its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 cities across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "demonstrates its profound culinary traditions and dynamic food ecosystem," according to a spokesperson from UNESCO's regional bureau 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 global destinations around the world.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has perennially defined its heart: an profound love for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until night in most homes," states a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and elevated to extraordinary levels in their royal kitchens.

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

It was in that period that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the cooks 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 dough.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks 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 additionally a haven for vegetarians.

The local Baniya community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are tiny kiosks and stalls – hidden treasures that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and involved. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but say that their younger generation do not want to master the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The global recognition, it is anticipated, will motivate more people around the world to discover these stories and visit the city to delight in the culinary delights of Lucknow.