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

The historic city in northern India of Lucknow has long been a dream destination for epicures, with locals and visitors alike celebrating its exquisite cuisine.

A Global Honor

Last month, Unesco designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive group of global cities and igniting hopes that it will showcase Lucknow's sublime food. With this title, it joins a global network of more than four hundred cities across more than 100 countries focused on promoting "innovation as a key factor of development that sustains urban life".

The recognition "demonstrates its deep-rooted gastronomic legacy and dynamic food ecosystem," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The honor for this venerable city is hardly a shock to its residents or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and diverse city – the capital of India's biggest state – is now in the global gaze for what has always characterized its heart: an unparalleled passion for food.

"'What's for dinner, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens.

These imperial kitchens were epicenters of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's most famous kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required 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, leisurely heat, with the container's cover tightly closed with a flour paste.

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are little shops and kiosks – hidden delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the skill.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is believed, will encourage more people globally to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.