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Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with inhabitants and visitors equally celebrating its exquisite cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The accolade "stands as proof of its deep-rooted culinary traditions and dynamic food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city comes as little surprise to its locals or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".

With the UNESCO designation, this beloved, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the spotlight for what has perennially defined its heart: an profound love for food.

"'What's for dinner, how should it be prepared' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually judged by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, evolved, and taken to exquisite levels in their imperial kitchens.

These imperial kitchens were centers of food experimentation, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, and spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the culinary masters also built up 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 additionally a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and stalls – hidden gems that are immensely popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

In the morning, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 unique treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The process of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however note that their younger generation do not want to master the craft.

A celebrity chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people worldwide to explore these stories and visit the city to savour the food wonders of Lucknow.