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Tempting kebabs, aromatic biryani, and fluffy, ethereal desserts.

The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with inhabitants and tourists equally celebrating its remarkable cuisine.

Worldwide Recognition

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 international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a worldwide network of cities urban centers across over 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The honor "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this venerable city is little surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has consistently characterized its heart: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, refined, and elevated to sublime levels in their opulent kitchens.

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

It was in this era that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also created 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 vegetarian's paradise.

The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are small establishments and stalls – lesser-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 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).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The artisan whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their children do not want to learn the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The global recognition, it is hoped, will encourage more people globally to learn these narratives and experience the city to delight in the gastronomic treasures of Lucknow.