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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and tourists alike swearing by its superb cuisine.

An International Accolade

In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – placing it on a select group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it enters a worldwide network of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a key factor of development that sustains urban life".

The recognition "is a testament to its profound food heritage and dynamic culinary scene," according to a spokesperson from Unesco's regional bureau 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 around the world.

An Urban Center with a Culinary Soul

The honor for this venerable city comes as little surprise to its locals or dedicated food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially shaped its heart: an unparalleled devotion for food.

"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its historic opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to exquisite levels in their opulent kitchens.

These kitchens of the nobility were centers of gastronomic creativity, blending Iranian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Apart from the obvious 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 additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and carts – hidden delights that are extremely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in freshly churned white butter.

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

Safeguarding a Culinary Heritage

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of but express concern that their younger generation are reluctant to learn the art.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will encourage more people worldwide to learn these stories and travel to the city to savour the food wonders of Lucknow.