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Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists alike celebrating its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a catalyst of city development that is sustainable".

The honor "demonstrates its deep-rooted culinary traditions and lively culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The honor for this historic city arrives as hardly a shock to its residents or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's largest state – is finally in the limelight for what has perennially defined its heart: an profound passion for food.

"'What will be cooked, the method of preparation' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are actually evaluated by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were created, perfected, and raised to extraordinary levels in their opulent kitchens.

These royal kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and 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-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known 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 vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and carts – little-known delights that are extremely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in hand-churned white butter.

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

Safeguarding a Culinary Heritage

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and involved. The cook beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however note that their children do not want to learn the skill.

A renowned chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The global recognition, it is anticipated, will encourage more people around the world to discover these tales and travel to the city to taste the food wonders of Lucknow.