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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and tourists equally celebrating its remarkable cuisine.

A Global Honor

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a prestigious group of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it enters a global network of more than four hundred cities across more than 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".

The honor "demonstrates its deep-rooted gastronomic legacy and dynamic gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this venerable city is hardly a shock to its residents or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's largest state – is at last in the limelight for what has always characterized its soul: an profound love for food.

"'What's for dinner, how will it be cooked' is a continued conversation from morning until night in most 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 the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian and local 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 created to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are tiny kiosks and kiosks – little-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in hand-churned white butter.

In the morning, one can make their way to a simple joint operating 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).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their children are unwilling to take up the skill.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is hoped, will motivate more people around the world to explore these stories and visit the city to taste the culinary delights of Lucknow.