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Tempting kebabs, scented biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with inhabitants and travelers equally praising its remarkable cuisine.

A Global Honor

Last month, UNESCO designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it joins a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The accolade "is a testament to its profound culinary traditions and vibrant culinary scene," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is only 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 around the world.

A City Defined by Food

The accolade for this historic city is no surprise to its inhabitants or dedicated food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always characterized its heart: an profound devotion for food.

"'What's for dinner, the method of preparation' is a constant conversation from waking up until night in most homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were invented, refined, and taken to sublime levels in their imperial kitchens.

These royal kitchens were centers of culinary innovations, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are small establishments and stalls – little-known treasures that are wildly popular with the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with fluffy buns covered in freshly churned white butter.

To start the day, one can make their way to a no-frills joint operating in the old city area of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and complicated. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation are reluctant to take up the skill.

A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is hoped, will inspire more people around the world to discover these stories and travel to the city to taste the culinary delights of Lucknow.