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

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike celebrating its remarkable cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a exclusive roster of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The recognition "stands as proof of its profound gastronomic legacy and lively gastronomic culture," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.

A City Defined by Food

The honor for this historic city comes as little surprise to its inhabitants or avid food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, lively, and diverse city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially shaped its essence: an immense passion for food.

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

A Royal Culinary Legacy

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and raised to exquisite levels in their opulent kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and carts – lesser-known gems that are immensely loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is precise and involved. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are reluctant to take up the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy puts it right on top of the Indian street food experience. The significant impact 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 tells a story – shaped by family-run food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people globally to explore these stories and visit the city to taste the culinary delights of Lucknow.