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

The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers equally praising its exquisite cuisine.

A Global Honor

Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this title, it joins a international community of more than four hundred urban centers across more than 100 countries focused on promoting "artistic expression as a driver of sustainable urban development".

The recognition "demonstrates its profound culinary traditions and dynamic culinary scene," according to a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The honor for this historic city comes as no surprise to its inhabitants or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has consistently defined its heart: an profound devotion for food.

"'What will be cooked, the method of preparation' is a continued discussion from morning until night in many homes," notes a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its historic wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw 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 prepared on a low, leisurely heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the culinary masters also developed 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are little shops and carts – lesser-known treasures that are immensely loved by the locals.

In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The technique of making it is precise and involved. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their younger generation are unwilling to master the art.

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

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

The worldwide honor, it is anticipated, will inspire more people around the world to explore these tales and experience the city to delight in the culinary delights of Lucknow.