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Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and tourists equally praising its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a international community of more than four hundred urban centers across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".

The accolade "demonstrates its deep-rooted food heritage and dynamic food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as no surprise to its locals or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's biggest state – is at last in the global gaze for what has always characterized its heart: an profound devotion for food.

"'The day's menu, how should it be prepared' is a constant discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are extremely popular with the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can make their way to a simple joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation are unwilling to master the skill.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is believed, will motivate more people worldwide to learn these narratives and visit the city to delight in the culinary delights of Lucknow.