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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists equally celebrating its exquisite cuisine.

A Global Honor

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it joins a international community of cities urban centers across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The recognition "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as noted by a spokesperson from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has consistently characterized its soul: an immense devotion for food.

"'What's for dinner, how will it be cooked' is a constant discussion from waking up until going to bed in many homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were created, perfected, and raised to extraordinary levels in their royal kitchens.

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

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are little shops and stalls – hidden delights that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can make their way 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and complicated. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of however express concern that their children are reluctant to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

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

The global recognition, it is hoped, will motivate more people around the world to discover these tales and experience the city to savour the gastronomic treasures of Lucknow.