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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 residents and travelers alike celebrating its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it enters a international community of over 400 urban centers across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".

The honor "is a testament to its profound gastronomic legacy and dynamic food ecosystem," as noted by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 cities internationally.

An Urban Center with a Culinary Soul

The accolade for this time-honored city comes as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "better late than never".

With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has consistently characterized its heart: an immense passion for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until going to bed in most homes," explains a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a unique take on biryani that were created, refined, and raised to extraordinary levels in their opulent kitchens.

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

It was in this era that Lucknow's iconic kebabs were created. The story goes that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet 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 not only highlights fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are little shops and stalls – hidden treasures that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start assembling 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 slathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though note that their younger generation do not want to master the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The global recognition, it is anticipated, will motivate more people around the world to learn these stories and travel to the city to delight in the culinary delights of Lucknow.