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Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally swearing by its superb cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a exclusive group of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a international community of over 400 cities across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".

The honor "is a testament to its profound culinary traditions and vibrant gastronomic culture," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just 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 City Defined by Food

The honor for this time-honored city is hardly a shock to its locals or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's largest state – is at last in the spotlight for what has perennially shaped its soul: an profound passion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from waking up until night in most homes," explains a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their imperial kitchens.

These kitchens of the nobility were centers of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely closed with a flour paste.

More Than Just Famous Dishes

Apart from the famous kebabs and biryani, the cooks also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and kiosks – hidden gems that are wildly favored by the locals.

In the city center of Hazratganj, large gatherings start assembling from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can head to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was founded, 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 presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and complicated. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation do not want to learn the craft.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy puts it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is believed, will encourage more people around the world to discover these narratives and travel to the city to delight in the culinary delights of Lucknow.