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

The northern Indian city of Lucknow has long been a dream destination for epicures, with locals and tourists equally swearing by its exquisite cuisine.

A Global Honor

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of over 400 metropolises across over 100 countries focused on promoting "creativity as a driver of city development that is sustainable".

The accolade "stands as proof of its centuries-old culinary traditions and dynamic food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this time-honored city is hardly a shock to its inhabitants or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's biggest state – is now in the limelight for what has perennially defined its essence: an profound love for food.

"'The day's menu, the method of preparation' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are often assessed by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to sublime levels in their opulent kitchens.

These royal kitchens were hubs of culinary innovations, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft 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 prepared on a low, leisurely heat, with the container's cover securely closed with dough.

More Than Just Famous Dishes

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

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

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

Time-Tested Food Joints

Virtually on many street corners, there are little shops and carts – little-known treasures that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with hand-churned white butter.

In the morning, one can make their way to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The process of making it is scientific and complicated. The cook whisks the milk and then exposes it at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The global recognition, it is believed, will encourage more people globally to explore these tales and visit the city to delight in the culinary delights of Lucknow.