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

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with locals and tourists alike swearing by its exquisite cuisine.

A Global Honor

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a prestigious list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it joins a worldwide network of cities urban centers across more than 100 countries focused on promoting "creativity as a driver of development that sustains urban life".

The recognition "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The accolade for this venerable city comes as no surprise to its residents or passionate food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is finally in the global gaze for what has consistently defined its essence: an immense devotion for food.

"'What's for dinner, how will it be cooked' is a continued discussion from waking up 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."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and elevated to exquisite levels in their imperial kitchens.

These royal kitchens were hubs of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the obvious kebabs and biryani, the cooks also built up a repertoire 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on countless corners, there are tiny kiosks and carts – hidden treasures that are immensely popular with the locals.

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can head to a unpretentious joint situated in the old city area 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 boasts remarkable seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but note that their younger generation do not want to take up the skill.

A celebrity chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is believed, will motivate more people around the world to learn these tales and experience the city to delight in the culinary delights of Lucknow.