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

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

An International Accolade

Last month, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it enters a international community of over 400 urban centers across more than 100 countries committed to promoting "innovation as a driver of development that sustains urban life".

The honor "is a testament to its profound food heritage and vibrant culinary scene," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The recognition for this time-honored city is little surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this beloved, bustling, and vibrant city – the administrative center of India's largest state – is at last in the spotlight for what has always characterized its soul: an immense love for food.

"'What will be cooked, how will it be cooked' is a continued discussion from morning until going to bed in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and taken to exquisite levels in their imperial kitchens.

These kitchens of the nobility were epicenters of food experimentation, merging 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 galouti kebab was devised to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Almost on many street corners, there are small establishments and kiosks – lesser-known treasures that are wildly loved by the locals.

In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

In the morning, one can make their way to a no-frills joint operating in the old city area 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 presents special seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is intricate and complicated. The vendor beats the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their younger generation are unwilling to take up the craft.

A renowned chef from Lucknow has often said that the city's profound food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – crafted by multi-generational food businesses, from modest street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is hoped, will motivate more people worldwide to learn these narratives and experience the city to taste the food wonders of Lucknow.