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

The northern Indian city of Lucknow has long been a dream destination for epicures, with residents and tourists equally praising its exquisite cuisine.

An International Accolade

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious group of world cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a worldwide network of over 400 urban centers across over 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "is a testament to its deep-rooted gastronomic legacy and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.

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

A City Defined by Food

The honor for this time-honored city comes as no surprise to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is now in the global gaze for what has consistently characterized its soul: an immense passion for food.

"'The day's menu, how will it be cooked' is a constant conversation from waking up until night in most homes," notes a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were created, perfected, and elevated to extraordinary levels in their royal kitchens.

These kitchens of the nobility were epicenters of food experimentation, merging Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were created. Legend has it that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 not only celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and kiosks – little-known treasures that are immensely popular with the locals.

In the central district of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with 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 established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are unwilling to take up the skill.

A celebrity chef from Lucknow has often said that the city's immense food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is believed, will inspire more people around the world to explore these tales and experience the city to savour the food wonders of Lucknow.