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Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with residents and visitors equally swearing by its exquisite cuisine.

A Global Honor

Last month, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a worldwide network of cities metropolises across over 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".

The honor "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," according to a official from UNESCO's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this venerable city arrives as hardly a shock to its inhabitants or passionate food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has always shaped its heart: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are often judged 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 wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and raised to sublime levels in their opulent kitchens.

These imperial kitchens were centers of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also built up a vast array 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and carts – little-known treasures that are immensely favored by the locals.

In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with pillowy soft buns covered in hand-churned white butter.

To start the day, one can head to a simple joint operating in the historic quarter 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).

Safeguarding a Culinary Heritage

The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is precise and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their children are unwilling to master the craft.

A celebrity chef from Lucknow has noted that the city's profound food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will motivate more people worldwide to discover these narratives and experience the city to delight in the gastronomic treasures of Lucknow.