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Mouth-watering kebabs, aromatic biryani, and airy, ethereal desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of over 400 metropolises across over 100 countries focused on promoting "innovation as a key factor of sustainable urban development".

The honor "is a testament to its profound food heritage and vibrant food ecosystem," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city is hardly a shock to its locals or avid food lovers. Many echo the view that it is "an honor long overdue".

With the UNESCO accolade, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is finally in the limelight for what has always shaped its soul: an profound passion for food.

"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually 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 widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to exquisite levels in their imperial kitchens.

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

It was in this era that Lucknow's most famous kebabs were created. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, kesar, and a blend of spices and made it so soft that it needed no chewing.

But perhaps the most significant 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 tightly closed with a flour paste.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also created a repertoire 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 also a dream for plant-based eaters.

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

Hidden Gems and Legacy Eateries

Almost on many street corners, there are little shops and kiosks – lesser-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a renowned tea stall to get a steaming cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot 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 airy dessert savored in the winter. The process of making it is scientific and complicated. The artisan whisks the milk and then sets it out at night, allowing the dew 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 note that their younger generation are unwilling to take up the skill.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized 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 modest street carts to busy restaurants, and closely held family recipes.

The global recognition, it is hoped, will inspire more people worldwide to discover these narratives and visit the city to savour the culinary delights of Lucknow.