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

The historic city in northern India of Lucknow has long been a food lovers' paradise, with locals and visitors alike swearing by its exquisite cuisine.

A Global Honor

Last month, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of more than four hundred urban centers across over 100 countries focused on promoting "innovation as a driver of development that sustains urban life".

The honor "stands as proof of its profound gastronomic legacy and lively food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities internationally.

A City Defined by Food

The accolade for this historic city is hardly a shock to its locals or avid food lovers. Many share the view that it is "better late than never".

With the UNESCO recognition, this cherished, bustling, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has perennially defined its heart: an unparalleled love for food.

"'The day's menu, how should it be prepared' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to exquisite levels in their royal kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so silky 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, slow heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

In addition to the obvious kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

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

In the city center of Hazratganj, throngs of people start milling around from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can head to a simple joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular 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 seasonal delights, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and complicated. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation are reluctant to master the craft.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is hoped, will encourage more people around the world to discover these stories and experience the city to delight in the gastronomic treasures of Lucknow.