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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and visitors equally praising its remarkable cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious roster of global cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it joins a international community of more than four hundred urban centers across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The accolade "stands as proof of its deep-rooted culinary traditions and vibrant gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The honor for this historic city is little surprise to its residents or passionate food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this adored, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the limelight for what has always characterized its soul: an immense devotion for food.

"'What's for dinner, how should it be prepared' is a constant conversation from waking up until night in many homes," states a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their imperial kitchens.

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

It was during this time that Lucknow's most famous 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 minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover tightly closed with dough.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Nearly on every corner, there are tiny kiosks and carts – little-known gems that are extremely loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

In the morning, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is intricate and complicated. The cook beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however note that their children are unwilling to master the craft.

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

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is believed, will encourage more people worldwide to discover these stories and visit the city to savour the culinary delights of Lucknow.