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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists equally celebrating its exquisite cuisine.

A Global Honor

Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a prestigious list of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a international community of over 400 urban centers across over 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The honor "demonstrates its deep-rooted food heritage and dynamic gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The honor for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's largest state – is at last in the limelight for what has consistently shaped its heart: an unparalleled passion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their opulent kitchens.

These imperial kitchens were epicenters of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich 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 dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are small establishments and carts – lesser-known treasures that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can head to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are reluctant 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 build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The international acclaim, it is hoped, will inspire more people around the world to explore these stories and experience the city to delight in the gastronomic treasures of Lucknow.