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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike praising its remarkable cuisine.

An International Accolade

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a select roster of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of over 400 urban centers across more than 100 countries focused on promoting "creativity as a key factor of development that sustains urban life".

The accolade "stands as proof of its centuries-old food heritage and dynamic culinary scene," as noted by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as little surprise to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has always characterized its essence: an unparalleled love for food.

"'What's for dinner, how will it be cooked' is a constant conversation from morning until going to bed in many homes," explains a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Almost on countless corners, there are little shops and carts – hidden delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.

For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique seasonal delights, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The vendor beats the milk and then exposes it at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their children are unwilling to learn the art.

A renowned chef from Lucknow has noted 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, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

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

The global recognition, it is believed, will encourage more people around the world to discover these narratives and travel to the city to savour the gastronomic treasures of Lucknow.