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Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally swearing by its superb cuisine.

An International Accolade

In a recent announcement, Unesco recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select list of international urban centers and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "stands as proof of its deep-rooted food heritage and lively gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

An Urban Center with a Culinary Soul

The accolade for this venerable city comes as no surprise to its residents or dedicated food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has perennially characterized its soul: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, refined, and taken to sublime levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Time-Tested Food Joints

Nearly on countless corners, there are tiny kiosks and kiosks – hidden treasures that are wildly favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

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

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but note that their younger generation are reluctant to learn the craft.

A well-known culinary expert 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 generate interest about its hidden eateries.

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

The worldwide honor, it is anticipated, will encourage more people worldwide to learn these stories and visit the city to delight in the culinary delights of Lucknow.