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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists alike celebrating its remarkable cuisine.

A Global Honor

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this designation, it enters a worldwide network of over 400 cities across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The accolade "demonstrates its centuries-old food heritage and dynamic food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The honor for this time-honored city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is now in the limelight for what has perennially defined its essence: an immense love for food.

"'The day's menu, the method of preparation' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 doesn't just celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are tiny kiosks and carts – little-known treasures that are immensely popular with the locals.

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children are reluctant to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is believed, will encourage more people globally to discover these tales and visit the city to delight in the food wonders of Lucknow.