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

The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors equally swearing by its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of development that sustains urban life".

The accolade "demonstrates its profound food heritage and vibrant food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

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

With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's biggest state – is now in the limelight for what has perennially defined its soul: an immense passion for food.

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

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, refined, and raised to extraordinary levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

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

A Diverse Culinary Landscape

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 rich 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 celebrates fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and kiosks – hidden gems that are wildly popular with the locals.

In the central district of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can make their way to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after 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 seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but say that their younger generation are unwilling to learn the art.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is believed, will inspire more people globally to learn these narratives and visit the city to savour the culinary delights of Lucknow.