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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors alike swearing by its remarkable cuisine.

Worldwide Recognition

Recently, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it becomes part of a international community of over 400 metropolises across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The accolade "is a testament to its deep-rooted culinary traditions and lively food ecosystem," according to a spokesperson from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this venerable city comes as hardly a shock to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this beloved, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has consistently defined its essence: an profound devotion for food.

"'What's for dinner, how should it be prepared' is a constant conversation from morning until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their royal kitchens.

These imperial kitchens were epicenters of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly sealed with dough.

More Than Just Famous Dishes

In addition to the obvious 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 rich bread pudding).

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

The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are small establishments and stalls – lesser-known delights that are extremely loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 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 boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their children are reluctant to learn the skill.

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

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is believed, will encourage more people around the world to explore these stories and visit the city to delight in the gastronomic treasures of Lucknow.