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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers equally swearing by its remarkable cuisine.

An International Accolade

Last month, UNESCO honored it as a Creative City of Gastronomy – adding it to a prestigious list of global cities and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of over 400 cities across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The recognition "stands as proof of its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.

A Metropolis Shaped by Cuisine

The accolade for this historic city is no surprise to its inhabitants or avid food lovers. Many share the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, lively, and eclectic city – the capital of India's largest state – is finally in the limelight for what has always defined its heart: an immense passion for food.

"'What's for dinner, how should it be prepared' is a constant discussion from waking up until night in many homes," explains a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were created, refined, and elevated to sublime levels in their royal kitchens.

These royal kitchens were hubs of culinary innovations, merging Persian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required 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 dough.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are little shops and carts – hidden treasures that are immensely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.

For breakfast, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, 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 presents special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however say that their younger generation are unwilling to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

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

The international acclaim, it is anticipated, will encourage more people worldwide to explore these stories and travel to the city to delight in the gastronomic treasures of Lucknow.