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Delectable kebabs, scented biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with locals and visitors alike swearing by its superb cuisine.

An International Accolade

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of world cities and igniting hopes that it will showcase Lucknow's peerless food. With this status, it enters a global network of over 400 metropolises across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The honor "stands as proof of its centuries-old food heritage and vibrant culinary scene," as stated by a representative from UNESCO's regional bureau for South Asia.

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

A City Defined by Food

The recognition for this historic city comes as little surprise to its locals or avid food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO recognition, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially defined its essence: an immense passion for food.

"'What will be cooked, how will it be cooked' is a continued discussion from morning until night in most homes," explains a local cultural expert. "And you are actually judged by the quality of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were centers of food experimentation, fusing Persian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's most famous kebabs were fashioned. The story goes that the galouti kebab was devised to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Iconic Stalls and Historic Shops

Almost on every corner, there are little shops and kiosks – little-known delights that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, one can visit a no-frills joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 presents remarkable seasonal delights, such as makkhan malai, a cloud-like dessert savored in the winter. The method of making it is intricate and involved. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

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

A well-known culinary expert from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is believed, will encourage more people around the world to explore these stories and travel to the city to savour the food wonders of Lucknow.