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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally swearing by its superb cuisine.

A Global Honor

In a recent announcement, Unesco designated it as a Creative City of Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it becomes part of a global network of more than four hundred metropolises across more than 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The honor "stands as proof of its deep-rooted gastronomic legacy and lively gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The accolade for this historic city comes as no surprise to its locals or dedicated food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, lively, and vibrant city – the capital of India's largest state – is now in the spotlight for what has consistently defined its soul: an immense devotion for food.

"'What's for dinner, the method of preparation' is a constant conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, merging Persian 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 developed. Legend has it that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with 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 chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Apart from the obvious kebabs and biryani, the culinary masters also built up 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 only about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Virtually on every corner, there are tiny kiosks and kiosks – lesser-known delights that are wildly loved by the locals.

In the city center of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can visit a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, 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 special treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however note that their children are reluctant to master the craft.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The global recognition, it is believed, will motivate more people globally to discover these narratives and travel to the city to savour the gastronomic treasures of Lucknow.