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

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and travelers alike celebrating its superb cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this status, it joins a global network of over 400 cities across more than 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The honor "is a testament to its deep-rooted gastronomic legacy and lively food ecosystem," according to a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The accolade for this historic city comes as no surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has consistently defined its soul: an profound passion for food.

"'The day's menu, how will it be cooked' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are truly assessed by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and elevated to exquisite levels in their opulent kitchens.

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

It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy 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 traditionally vegetarian community's cuisine not only celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and carts – hidden delights that are wildly favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and involved. The cook beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation are unwilling to take up the craft.

A celebrity chef from Lucknow has often said 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 be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is anticipated, will inspire more people around the world to learn these narratives and visit the city to savour the food wonders of Lucknow.