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

The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with locals and travelers alike celebrating its superb cuisine.

An International Accolade

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select list of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The accolade "stands as proof of its centuries-old food heritage and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 cities internationally.

A City Defined by Food

The accolade for this historic city arrives as no surprise to its locals or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is finally in the global gaze for what has consistently shaped its soul: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens.

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

It was in that period that Lucknow's renowned kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

A Diverse Culinary Landscape

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

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

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are tiny kiosks and kiosks – lesser-known treasures that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can head to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are reluctant to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The worldwide honor, it is believed, will motivate more people around the world to explore these stories and visit the city to delight in the culinary delights of Lucknow.