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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and tourists equally celebrating its superb cuisine.

An International Accolade

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of over 400 urban centers across over 100 countries focused on promoting "creativity as a key factor of city development that is sustainable".

The honor "is a testament to its profound food heritage and dynamic gastronomic culture," according to a representative from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The honor for this venerable city is no surprise to its residents or avid food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, bustling, and eclectic city – the administrative center of India's biggest state – is now in the spotlight for what has always shaped its heart: an profound passion for food.

"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until night in many homes," explains a local cultural expert. "And you are often evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were centers of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

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

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

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

Time-Tested Food Joints

Nearly on many street corners, there are little shops and carts – little-known treasures that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start assembling from early morning at a famous tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though express concern that their children do not want to master the craft.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is hoped, will encourage more people worldwide to learn these stories and experience the city to delight in the food wonders of Lucknow.