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Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with residents and travelers alike praising its exquisite cuisine.

A Global Honor

Recently, Unesco designated it as a Creative City of Gastronomy – including it in a prestigious roster of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a international community of more than four hundred cities across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The honor "stands as proof of its centuries-old gastronomic legacy and lively 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 earn a spot in this coveted list of 70 cities internationally.

An Urban Center with a Culinary Soul

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

With the UNESCO designation, this adored, lively, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has always defined its heart: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a constant conversation from morning until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the quality 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 affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their imperial kitchens.

These imperial kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also developed 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 just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and stalls – lesser-known treasures that are extremely favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can visit a simple joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The vendor hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children do not want to master the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

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

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