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

The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and visitors equally celebrating its superb cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select group of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this designation, it joins a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

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

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

A City Defined by Food

The recognition for this time-honored city comes as little surprise to its residents or passionate food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has consistently shaped its heart: an immense love for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, evolved, and taken to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

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

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

The local traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and carts – little-known treasures that are wildly loved by the locals.

In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can visit a unpretentious joint operating in the old city area of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are reluctant to learn the craft.

A well-known culinary expert from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar 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 anticipated, will motivate more people around the world to explore these tales and visit the city to savour the gastronomic treasures of Lucknow.