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

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

An International Accolade

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – adding it to a select group of world cities and igniting hopes that it will spotlight Lucknow's peerless food. With this status, it joins a worldwide network of cities metropolises across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".

The honor "demonstrates its centuries-old culinary traditions and lively food ecosystem," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this highly sought-after list of 70 global destinations around the world.

A City Defined by Food

The honor for this time-honored city arrives as no surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".

With the UNESCO accolade, this cherished, lively, and vibrant city – the capital of India's most populous state – is at last in the limelight for what has perennially characterized its essence: an immense love for food.

"'What will be cooked, how will it be cooked' is a continued conversation 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 City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, perfected, and elevated to exquisite levels in their royal kitchens.

These kitchens of the nobility were epicenters of culinary innovations, fusing Persian and local Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the culinary masters also built up a vast array 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 additionally a vegetarian's paradise.

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

Time-Tested Food Joints

Nearly on countless corners, there are little shops and stalls – lesser-known treasures that are wildly favored by the locals.

In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can head to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and involved. The vendor beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however note that their younger generation are reluctant to master the art.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is hoped, will encourage more people worldwide to discover these narratives and experience the city to delight in the gastronomic treasures of Lucknow.