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Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The metropolis in India's north of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike celebrating its superb cuisine.

A Global Honor

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it enters a international community of cities urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "is a testament to its deep-rooted gastronomic legacy and dynamic food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The honor for this historic city arrives as no surprise to its locals or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and diverse city – the capital of India's largest state – is at last in the global gaze for what has consistently defined its essence: an immense devotion for food.

"'What's for dinner, the method of preparation' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were created, refined, and elevated to extraordinary levels in their imperial kitchens.

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

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine 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 gentle, slow heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are little shops and stalls – little-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 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).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The process of making it is precise and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but express concern that their children are reluctant to take up the art.

A renowned chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is believed, will encourage more people around the world to discover these narratives and experience the city to taste the gastronomic treasures of Lucknow.