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Delectable kebabs, fragrant biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and visitors equally swearing by its exquisite cuisine.

A Global Honor

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it joins a worldwide network of over 400 urban centers across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".

The accolade "is a testament to its centuries-old culinary traditions and vibrant culinary scene," according to a representative from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as little surprise to its inhabitants or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has perennially shaped its heart: an immense devotion for food.

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

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are little shops and stalls – hidden gems that are immensely loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.

In the morning, one can visit a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the art.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest 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 savour the gastronomic treasures of Lucknow.