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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and tourists alike swearing by its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of world cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a international community of cities metropolises across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".

The recognition "is a testament to its deep-rooted culinary traditions and vibrant culinary scene," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city comes as hardly a shock to its locals or avid food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has perennially defined its essence: an profound love for food.

"'The day's menu, how will it be cooked' is a ongoing dialogue from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. The story goes that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required 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 securely closed with dough.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and stalls – little-known gems that are wildly favored by the locals.

In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and involved. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but note that their children are unwilling to learn the craft.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The global recognition, it is hoped, will motivate more people around the world to explore these narratives and visit the city to savour the gastronomic treasures of Lucknow.