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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with residents and travelers equally swearing by its exquisite cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it joins a global network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "is a testament to its centuries-old gastronomic legacy and dynamic food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The accolade for this venerable city comes as little surprise to its locals or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is now in the global gaze for what has perennially shaped its soul: an immense devotion for food.

"'The day's menu, how should it be prepared' is a continued discussion from morning until going to bed in many homes," states a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their imperial kitchens.

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

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky 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 gentle, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

In addition to the famous 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 decadent bread pudding).

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

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

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and kiosks – lesser-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.

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

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation do not want to learn the skill.

A renowned 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 true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will inspire more people globally to learn these stories and travel to the city to taste the food wonders of Lucknow.