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Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with locals and visitors alike celebrating its remarkable cuisine.

An International Accolade

Last month, Unesco designated it as a Creative City of Gastronomy – adding it to a select list of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this status, it enters a global network of over 400 metropolises across over 100 countries focused on promoting "innovation as a driver of sustainable urban development".

The recognition "demonstrates its profound culinary traditions and lively culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The honor for this time-honored city comes as no surprise to its locals or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO recognition, this beloved, chaotic, and vibrant city – the capital of India's biggest state – is now in the spotlight for what has always shaped its essence: an immense passion for food.

"'The day's menu, the method of preparation' is a continued conversation from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the quality of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and elevated to sublime levels in their royal kitchens.

These royal kitchens were hubs of gastronomic creativity, blending Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.

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

Beyond Kebabs and Biryani

Besides the well-known kebabs and biryani, the culinary masters also developed a collection 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 traditionally vegetarian community's cuisine not only showcases local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are tiny kiosks and kiosks – hidden treasures that are wildly popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and complicated. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the skill.

A renowned chef from Lucknow has noted that the city's profound food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – influenced by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is believed, will inspire more people around the world to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.