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

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and visitors equally celebrating its superb cuisine.

An International Accolade

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The honor "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

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

With the UNESCO designation, this cherished, bustling, and diverse city – the capital of India's biggest state – is finally in the global gaze for what has always characterized its soul: an immense passion for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until night in most homes," states a local cultural expert. "And you are actually assessed by the quality 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 renowned for its succulent kebabs and a singular take on biryani that were invented, evolved, and taken to exquisite levels in their royal kitchens.

These imperial kitchens were epicenters of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, kesar, and spices and made it so silky that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.

More Than Just Famous Dishes

Besides the famous kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

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

Hidden Gems and Legacy Eateries

Nearly on every corner, there are tiny kiosks and carts – little-known delights that are immensely favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with fluffy buns covered in freshly churned white butter.

To start the day, one can visit a no-frills 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).

Preserving Tradition for the Future

The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is intricate and involved. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation are unwilling to master the craft.

A well-known culinary expert from Lucknow has frequently stated 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 under-the-radar eateries.

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

The international acclaim, it is hoped, will encourage more people globally to discover these stories and experience the city to savour the food wonders of Lucknow.