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Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike praising its exquisite cuisine.

An International Accolade

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a global network of more than four hundred cities across over 100 countries dedicated to promoting "artistic expression as a catalyst of development that sustains urban life".

The accolade "is a testament to its deep-rooted food heritage and dynamic gastronomic culture," according to a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

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

With the UNESCO recognition, this cherished, lively, and diverse city – the capital of India's largest state – is finally in the global gaze for what has perennially characterized its heart: an immense passion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its historic wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens.

These kitchens of the nobility were centers of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich 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 Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are small establishments and carts – little-known delights that are immensely popular with the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.

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

Preserving Tradition for the Future

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however express concern that their younger generation do not want to learn the skill.

A celebrity chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is anticipated, will encourage more people globally to learn these narratives and travel to the city to taste the gastronomic treasures of Lucknow.