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Delectable kebabs, scented biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and travelers equally praising its remarkable cuisine.

A Global Honor

Last month, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive roster of world cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it enters a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".

The honor "demonstrates its centuries-old food heritage and vibrant culinary scene," according to a representative from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The accolade for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's largest state – is finally in the global gaze for what has perennially characterized its soul: an profound love for food.

"'What will be cooked, how should it be prepared' is a constant conversation from morning until going to bed in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, refined, and elevated to extraordinary levels in their opulent kitchens.

These imperial kitchens were epicenters of gastronomic creativity, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its highly curated 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 – little-known treasures that are wildly favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can head to a simple joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and involved. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the skill.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy puts it at the very pinnacle 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 – influenced by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The global recognition, it is hoped, will encourage more people globally to learn these tales and visit the city to taste the food wonders of Lucknow.