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Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and tourists alike praising its superb cuisine.

A Global Honor

Recently, UNESCO recognised it as a Creative City of Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".

The recognition "demonstrates its profound gastronomic legacy and dynamic culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The accolade for this venerable city is little surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has perennially shaped its essence: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing conversation from waking up until going to bed in most homes," states a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, refined, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were hubs of food experimentation, merging Iranian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates seasonal produce 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

Nearly on countless corners, there are small establishments and kiosks – lesser-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns covered in hand-churned white butter.

In the morning, one can visit a no-frills joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The technique of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to take up the craft.

A celebrity chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The global recognition, it is hoped, will encourage more people around the world to discover these tales and visit the city to delight in the culinary delights of Lucknow.