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

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally praising its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred cities across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The recognition "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city is no surprise to its inhabitants or dedicated food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has perennially shaped its essence: an immense love for food.

"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and taken to exquisite levels in their royal kitchens.

These imperial kitchens were hubs of gastronomic creativity, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook 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 obvious 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 traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and carts – little-known delights that are immensely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can head to a unpretentious joint located in the old city area 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).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture 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 unwilling to take up the skill.

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

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people globally to learn these tales and experience the city to delight in the food wonders of Lucknow.