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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and visitors equally praising its superb cuisine.

A Global Honor

Recently, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – adding it to a select roster of global cities and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a global network of over 400 urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of development that sustains urban life".

The recognition "demonstrates its profound food heritage and vibrant gastronomic culture," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of 70 global destinations internationally.

A City Defined by Food

The honor for this venerable city is hardly a shock to its inhabitants or passionate food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's largest state – is now in the limelight for what has perennially characterized its soul: an unparalleled passion for food.

"'What's for dinner, how should it be prepared' is a continued discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the quality of food that emerges from 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 famed for its succulent kebabs and a unique take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.

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

It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to feed an ageing 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 fine that it required no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly closed with a flour paste.

More Than Just Famous Dishes

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Almost on every corner, there are tiny kiosks and carts – hidden treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children do not want to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is believed, will inspire more people around the world to discover these tales and visit the city to savour the food wonders of Lucknow.