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Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally celebrating its superb cuisine.

A Global Honor

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 exclusive roster of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a global network of cities urban centers across over 100 countries committed to promoting "creativity as a key factor of sustainable urban development".

The honor "demonstrates its profound food heritage and lively gastronomic culture," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.

A Metropolis Shaped by Cuisine

The recognition for this historic city is no surprise to its locals or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's largest state – is now in the spotlight for what has consistently shaped its essence: an immense love for food.

"'What will be cooked, the method of preparation' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, evolved, and taken to sublime levels in their royal kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on countless corners, there are tiny kiosks and kiosks – lesser-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.

For breakfast, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but say that their younger generation are reluctant to learn the craft.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize 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 humble street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will encourage more people worldwide to learn these stories and experience the city to taste the food wonders of Lucknow.