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

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

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a select group of global cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it becomes part of a international community of cities urban centers across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The honor "stands as proof of its centuries-old culinary traditions and lively food ecosystem," according to a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The honor for this time-honored city is little surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, bustling, and eclectic city – the capital of India's biggest state – is finally in the limelight for what has always shaped its essence: an immense devotion for food.

"'What's for dinner, how will it be cooked' is a continued dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are often assessed by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were invented, refined, and raised to sublime levels in their opulent kitchens.

These royal kitchens were epicenters of culinary innovations, fusing Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.

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

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just highlights fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are little shops and carts – little-known treasures that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can visit a unpretentious joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to master the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will motivate more people worldwide to explore these narratives and visit the city to taste the gastronomic treasures of Lucknow.