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Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with inhabitants and visitors alike swearing by its exquisite cuisine.

An International Accolade

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of global cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of cities urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".

The recognition "is a testament to its centuries-old food heritage and dynamic culinary scene," as noted by a official 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 prestigious list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The honor for this time-honored city arrives as little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially shaped its essence: an unparalleled devotion for food.

"'What's for dinner, how should it be prepared' is a constant discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are small establishments and carts – lesser-known delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand 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 airy dessert found in the winter. The method of making it is precise and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many but express concern that their children do not want to take up the art.

A well-known culinary expert 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, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is believed, will inspire more people worldwide to learn these narratives and travel to the city to taste the culinary delights of Lucknow.