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Delectable kebabs, scented biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors equally celebrating its superb cuisine.

A Global Honor

Recently, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious group of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of over 400 cities across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".

The accolade "stands as proof of its centuries-old food heritage and dynamic food ecosystem," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as no surprise to its residents or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, bustling, and diverse city – the capital of India's most populous state – is now in the spotlight for what has always shaped its essence: an unparalleled love for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were hubs of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

Apart from 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 rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

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

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and kiosks – little-known treasures that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their younger generation do not want to take up the craft.

A celebrity chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is believed, will encourage more people around the world to explore these tales and travel to the city to savour the food wonders of Lucknow.