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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and visitors equally swearing by its remarkable cuisine.

An International Accolade

Recently, UNESCO designated it as a Creative City of Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a worldwide network of cities metropolises across over 100 countries focused on promoting "artistic expression as a driver of city development that is sustainable".

The honor "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," as noted by a official from Unesco's Regional Office for South Asia.

Lucknow is merely 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 honor for this time-honored city arrives as little surprise to its locals or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has always defined its essence: an profound love for food.

"'The day's menu, the method of preparation' is a constant conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to sublime levels in their opulent kitchens.

These kitchens of the nobility were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

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

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich 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 vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are small establishments and carts – little-known delights that are immensely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint operating in the old city area of Aminabad. Almost 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).

Preserving Tradition for the Future

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and demanding. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to learn the art.

A renowned chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

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