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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike celebrating its superb cuisine.

Worldwide Recognition

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – including it in a select group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a global network of more than four hundred urban centers across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The honor "demonstrates its profound culinary traditions and dynamic culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city arrives as little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always shaped its essence: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a continued discussion from waking up until night in many homes," explains a local cultural expert. "And you are actually evaluated by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

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

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

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

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also created 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 also a dream for plant-based eaters.

The local Baniya community's cuisine doesn't just showcases seasonal produce 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

Virtually on every corner, there are small establishments and carts – hidden gems that are immensely popular with the locals.

In the city center of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers remarkable treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their children are unwilling to take up the craft.

A renowned chef from Lucknow has noted that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and closely held family recipes.

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