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Tempting kebabs, fragrant biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and travelers equally celebrating its exquisite cuisine.

Worldwide Recognition

Last month, Unesco honored it as a Creative City of Gastronomy – including it in a exclusive group of global cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it becomes part of a global network of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The accolade "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The accolade for this time-honored city comes as little surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's largest state – is finally in the global gaze for what has perennially defined its soul: an profound love for food.

"'The day's menu, how should it be prepared' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

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

These royal kitchens were hubs of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, kesar, and spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

Apart from the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on every corner, there are little shops and kiosks – lesser-known gems that are immensely popular with the locals.

In the central district of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their children do not want to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is hoped, will motivate more people around the world to discover these narratives and experience the city to delight in the food wonders of Lucknow.