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Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers alike swearing by its exquisite cuisine.

A Global Honor

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a select group of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a international community of cities cities across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".

The recognition "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The recognition for this venerable city arrives as hardly a shock to its residents or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, lively, and vibrant city – the capital of India's most populous state – is now in the limelight for what has always shaped its soul: an profound passion for food.

"'What will be cooked, how will it be cooked' is a continued discussion from waking up until night in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.

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

It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so silky 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 pot's lid tightly sealed with dough.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are tiny kiosks and kiosks – lesser-known gems that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and demanding. The cook hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children do not want to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's rich 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 create awareness about its hidden eateries.

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

The worldwide honor, it is hoped, will encourage more people worldwide to explore these tales and visit the city to delight in the food wonders of Lucknow.