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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers alike celebrating its exquisite cuisine.

Worldwide Recognition

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it joins a international community of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of city development that is sustainable".

The recognition "is a testament to its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The accolade for this historic city comes as hardly a shock to its inhabitants or avid food lovers. Many echo the view that it is "better late than never".

With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's largest state – is at last in the limelight for what has consistently characterized its essence: an profound passion for food.

"'The day's menu, how will it be cooked' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are actually judged by the quality of food that is produced in 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 noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to extraordinary 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 culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

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

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are tiny kiosks and kiosks – little-known delights that are immensely favored by the locals.

In the central district of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.

For breakfast, one can visit a simple joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing frothy texture.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children are reluctant to learn the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

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

The worldwide honor, it is hoped, will encourage more people worldwide to learn these tales and travel to the city to savour the gastronomic treasures of Lucknow.