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Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.

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

A Global Honor

In a recent announcement, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a worldwide network of cities metropolises across over 100 countries focused on promoting "creativity as a key factor of sustainable urban development".

The accolade "is a testament to its deep-rooted culinary traditions and vibrant gastronomic culture," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The accolade for this venerable city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is now in the spotlight for what has perennially characterized its soul: an profound passion for food.

"'What's for dinner, how will it be cooked' is a ongoing conversation from morning until going to bed in most homes," states a local cultural expert. "And you are often evaluated by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – 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 distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their royal kitchens.

These royal kitchens were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with a flour paste.

More Than Just Famous Dishes

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are little shops and kiosks – lesser-known delights that are wildly popular with the locals.

In the central district of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many however say that their younger generation do not want to master the art.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts 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 has a narrative – influenced by family-run food businesses, from humble street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people globally to learn these narratives and travel to the city to savour the culinary delights of Lucknow.