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Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and tourists equally swearing by its superb cuisine.

Worldwide Recognition

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – including it in a prestigious roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a global network of cities cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The accolade "stands as proof of its centuries-old gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The accolade for this venerable city is little surprise to its locals or passionate food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and diverse city – the capital of India's largest state – is finally in the global gaze for what has consistently defined its essence: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so soft that it needed 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 low, slow heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local Baniya community's cuisine not only showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and kiosks – lesser-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

For breakfast, one can visit a unpretentious joint situated in the historic quarter of Aminabad. Almost 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 presents special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children are unwilling to master the art.

A celebrity chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will motivate more people globally to discover these stories and visit the city to delight in the culinary delights of Lucknow.