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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and tourists alike praising its exquisite cuisine.

A Global Honor

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it joins a worldwide network of cities cities across over 100 countries focused on promoting "creativity as a driver of sustainable urban development".

The honor "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

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

With the UNESCO accolade, this adored, bustling, and vibrant city – the capital of India's most populous state – is now in the global gaze for what has always shaped its heart: an immense devotion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, refined, and elevated to sublime levels in their opulent kitchens.

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

It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

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

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the culinary masters also developed a repertoire 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 additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and kiosks – little-known delights that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot 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 make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are unwilling to master the art.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is anticipated, will motivate more people globally to learn these stories and visit the city to delight in the culinary delights of Lucknow.