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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists equally celebrating its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a exclusive list of global cities and sparking hopes that it will highlight Lucknow's sublime food. With this status, it enters a global network of over 400 urban centers across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The honor "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," as noted by a representative from Unesco's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this time-honored city comes as hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is finally in the global gaze for what has consistently shaped its soul: an unparalleled love for food.

"'What will be cooked, the method of preparation' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are often judged by the standard 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 wealthy Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, refined, and raised to sublime levels in their royal kitchens.

These imperial kitchens were hubs of food experimentation, merging Iranian and indigenous 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. The story goes that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and kiosks – hidden gems that are extremely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation are reluctant to learn the skill.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is hoped, will inspire more people worldwide to learn these stories and travel to the city to delight in the gastronomic treasures of Lucknow.