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Mouth-watering kebabs, fragrant biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally praising its exquisite cuisine.

A Global Honor

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this status, it enters a international community of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".

The recognition "is a testament to its deep-rooted food heritage and lively culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as little surprise to its locals or dedicated food lovers. Many share the view that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the administrative center of India's biggest state – is at last in the limelight for what has always characterized its heart: an immense love for food.

"'What's for dinner, how will it be cooked' is a ongoing discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to exquisite levels in their royal kitchens.

These royal kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also built up 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 dream for plant-based eaters.

The local Baniya community's cuisine not only highlights fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are small establishments and carts – lesser-known delights that are wildly 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 piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can head 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 highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though note that their younger generation are reluctant to master the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

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

The international acclaim, it is hoped, will motivate more people around the world to discover these tales and travel to the city to delight in the food wonders of Lucknow.