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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers alike swearing by its remarkable cuisine.

A Global Honor

In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – including it in a exclusive list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it enters a international community of over 400 urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".

The honor "stands as proof of its profound culinary traditions and vibrant culinary scene," as stated by 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 secure a position in this highly sought-after list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city is hardly a shock to its inhabitants or passionate food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's largest state – is at last in the global gaze for what has perennially characterized its soul: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from morning until night in many homes," notes a local cultural expert. "And you are often evaluated by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, perfected, and taken to exquisite levels in their opulent kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so silky 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, leisurely heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the cooks also developed 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 haven for vegetarians.

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

Iconic Stalls and Historic Shops

Almost on every corner, there are tiny kiosks and carts – lesser-known gems that are wildly loved by the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns covered in freshly churned white butter.

For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children are reluctant to learn the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is anticipated, will motivate more people globally to discover these tales and experience the city to savour the food wonders of Lucknow.