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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and travelers alike celebrating its superb cuisine.

A Global Honor

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this status, it joins a worldwide network of more than four hundred metropolises across over 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".

The recognition "demonstrates its profound gastronomic legacy and dynamic culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

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

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the capital of India's most populous state – is finally in the global gaze for what has perennially characterized its essence: an unparalleled love for food.

"'What's for dinner, how should it be prepared' is a constant conversation from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th-century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, refined, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and carts – little-known gems that are wildly favored by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

For breakfast, one can visit a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation do not want to master the skill.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its hidden eateries.

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

The worldwide honor, it is hoped, will encourage more people worldwide to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.