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Tempting kebabs, fragrant biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with locals and travelers alike celebrating its remarkable cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – adding it to a prestigious list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of cities urban centers across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as noted by a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The recognition for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, chaotic, and diverse city – the administrative center of India's biggest state – is now in the spotlight for what has consistently defined its heart: an profound love for food.

"'What will be cooked, how should it be prepared' is a continued discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.

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

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

But arguably 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 tightly closed with dough.

A Diverse Culinary Landscape

In addition to the famous 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 rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on many street corners, there are little shops and kiosks – hidden gems that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint operating 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).

Preserving Tradition for the Future

The city also offers unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is intricate and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their children are unwilling to learn the craft.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The global recognition, it is hoped, will motivate more people around the world to explore these stories and visit the city to taste the food wonders of Lucknow.