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Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers alike swearing by its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it enters a worldwide network of cities urban centers across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The honor "demonstrates its profound culinary traditions and dynamic food ecosystem," according to a official from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The honor for this venerable city comes as hardly a shock to its residents or avid food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has consistently characterized its soul: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are often evaluated 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 noted for its succulent kebabs and a unique take on biryani that were created, evolved, and raised to extraordinary levels in their opulent kitchens.

These royal kitchens were epicenters of food experimentation, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing 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 arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with a flour paste.

A Diverse Culinary Landscape

Besides the obvious 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 also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are small establishments and stalls – lesser-known gems that are immensely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

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

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are reluctant to master the craft.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will inspire more people globally to discover these stories and travel to the city to taste the gastronomic treasures of Lucknow.