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Mouth-watering kebabs, aromatic biryani, and fluffy, ethereal desserts.

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

Worldwide Recognition

In a recent announcement, UNESCO recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a global network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of city development that is sustainable".

The recognition "is a testament to its deep-rooted culinary traditions and dynamic culinary scene," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The honor for this historic city is little surprise to its inhabitants or passionate food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this beloved, chaotic, and eclectic city – the administrative center of India's most populous state – is now in the limelight for what has consistently shaped its heart: an profound devotion for food.

"'What's for dinner, how should it be prepared' is a ongoing conversation from morning until night in most homes," states a local cultural expert. "And you are actually judged by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were epicenters of gastronomic creativity, blending Persian 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 created. The story goes that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

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

Time-Tested Food Joints

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

In the central district of Hazratganj, large gatherings start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns covered in freshly churned white butter.

For breakfast, one can visit a simple joint situated in the historic quarter of Aminabad. Nearly 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 boasts remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some but express concern that their children are unwilling to take up the craft.

A celebrity chef from Lucknow has noted that the city's immense food legacy positions it at the very pinnacle 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 tells a story – crafted by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is hoped, will motivate more people worldwide to explore these narratives and travel to the city to delight in the culinary delights of Lucknow.