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Tempting kebabs, scented biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with locals and visitors equally celebrating its superb cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this title, it enters a international community of over 400 cities across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The honor "is a testament to its centuries-old gastronomic legacy and lively gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this historic city comes as little surprise to its residents or dedicated food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, bustling, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has always shaped its essence: an profound devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until night in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Besides the well-known 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 decadent 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 not only highlights local ingredients 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

Almost on many street corners, there are little shops and kiosks – hidden gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 boasts special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their younger generation are unwilling to master the skill.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The global recognition, it is anticipated, will inspire more people around the world to learn these tales and travel to the city to delight in the food wonders of Lucknow.