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Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and visitors alike praising its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select list of international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a global network of cities urban centers across over 100 countries committed to promoting "creativity as a key factor of development that sustains urban life".

The accolade "demonstrates its profound food heritage and vibrant culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The honor for this historic city arrives as little surprise to its residents or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the limelight for what has perennially defined its essence: an profound passion for food.

"'What's for dinner, the method of preparation' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and raised to sublime levels in their imperial kitchens.

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

It was during this time that Lucknow's renowned kebabs were developed. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the greatest 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.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights seasonal produce 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 small establishments and stalls – little-known treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, 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 boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however say that their children do not want to master the art.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is believed, will inspire more people worldwide to explore these stories and visit the city to taste the culinary delights of Lucknow.