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Delectable kebabs, scented biryani, and whipped, cloud-like desserts.

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

Worldwide Recognition

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a worldwide network of over 400 urban centers across over 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The honor "stands as proof of its profound gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The honor for this historic city arrives as little surprise to its locals or dedicated food lovers. Many share the opinion that it is "an honor long overdue".

With the UNESCO recognition, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has perennially characterized its soul: an profound love for food.

"'The day's menu, how will it be cooked' is a continued dialogue from waking up until going to bed in many homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and raised to sublime levels in their imperial kitchens.

These imperial kitchens were centers of gastronomic creativity, merging Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with dough.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy 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 Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are small establishments and stalls – lesser-known delights that are wildly loved by the locals.

In the central district of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand 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 cloud-like dessert found in the winter. The technique of making it is intricate and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing frothy texture.

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

A celebrity chef from Lucknow has often said 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, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The international acclaim, it is hoped, will motivate more people globally to discover these stories and visit the city to savour the gastronomic treasures of Lucknow.