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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 dream destination for epicures, with locals and visitors alike praising its superb cuisine.

An International Accolade

In a recent announcement, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious roster of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this title, it becomes part of a global network of cities metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".

The accolade "is a testament to its centuries-old gastronomic legacy and lively food ecosystem," as stated by a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is hardly a shock to its locals or avid food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, lively, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has always characterized its essence: an immense passion for food.

"'What will be cooked, how will it be cooked' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually assessed by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and taken to sublime levels in their opulent kitchens.

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

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, 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 gentle, slow heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

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

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

The local traditionally vegetarian community's cuisine doesn't just showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on countless corners, there are tiny kiosks and carts – lesser-known gems that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

For breakfast, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The technique of making it is intricate and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing light consistency.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation do not want to learn the art.

A renowned chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by family-run food businesses, from modest street carts to busy 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 delight in the gastronomic treasures of Lucknow.