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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with locals and tourists equally praising its remarkable cuisine.

An International Accolade

Recently, Unesco recognised it as a Creative City of Gastronomy – including it in a exclusive list of world cities and sparking hopes that it will highlight Lucknow's sublime food. With this title, it becomes part of a worldwide network of more than four hundred metropolises across over 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".

The recognition "stands as proof of its profound culinary traditions and lively gastronomic culture," as stated by a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities internationally.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as little surprise to its inhabitants or avid food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the capital of India's largest state – is at last in the limelight for what has perennially defined its soul: an unparalleled passion for food.

"'What's for dinner, the method of preparation' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are often assessed by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to exquisite levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were created. Legend has it that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His cooks ground 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-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also created a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent 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 highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and kiosks – little-known treasures that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 offers unique treats of the season, 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 nighttime moisture to give it its amazing light consistency.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though note that their children are unwilling to master the craft.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will motivate more people around the world to discover these tales and travel to the city to taste the food wonders of Lucknow.