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Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists equally swearing by its exquisite cuisine.

A Global Honor

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".

The recognition "is a testament to its deep-rooted food heritage and lively gastronomic culture," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 cities around the world.

A City Defined by Food

The honor for this venerable city comes as no surprise to its residents or passionate food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has perennially shaped its soul: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually 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 opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to sublime levels in their opulent kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so silky 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 cooked on a low, slow heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on many street corners, there are little shops and carts – lesser-known treasures that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 offers special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is precise and complicated. The vendor hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their children are unwilling to master the craft.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit 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 tells a story – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The global recognition, it is hoped, will motivate more people globally to learn these stories and visit the city to savour the culinary delights of Lucknow.