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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and visitors alike praising its exquisite cuisine.

Worldwide Recognition

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of world cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of cities urban centers across more than 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The accolade "demonstrates its deep-rooted food heritage and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city arrives as hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's biggest state – is at last in the spotlight for what has always shaped its soul: an unparalleled love for food.

"'What's for dinner, 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 assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing 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 developed. As the tale is told that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are small establishments and kiosks – little-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from the crack of dawn 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.

To start the day, one can visit a simple joint operating in the historic quarter 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 technique of making it is precise and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their children do not want to learn the art.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The global recognition, it is believed, will inspire more people globally to learn these narratives and visit the city to savour the culinary delights of Lucknow.