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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and tourists equally swearing by its exquisite cuisine.

Worldwide Recognition

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious roster of international urban centers and kindling hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of over 400 urban centers across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The honor "demonstrates its centuries-old food heritage and vibrant gastronomic culture," as noted by a official from Unesco's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The honor for this time-honored city is hardly a shock to its locals or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the global gaze for what has consistently characterized its soul: an unparalleled love for food.

"'What will be cooked, how should it be prepared' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the most significant 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 securely closed with a flour paste.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and stalls – hidden delights that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in freshly churned white butter.

To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children do not want to take up the art.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The global recognition, it is anticipated, will encourage more people worldwide to learn these stories and experience the city to delight in the food wonders of Lucknow.