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

The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with residents and tourists equally celebrating its remarkable cuisine.

An International Accolade

Last month, UNESCO designated it as a Creative City of Gastronomy – including it in a select list of international urban centers and igniting hopes that it will showcase Lucknow's sublime food. With this status, it enters a global network of cities metropolises across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".

The honor "stands as proof of its centuries-old food heritage and lively food ecosystem," as noted by a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The accolade for this venerable city arrives as little surprise to its locals or dedicated food lovers. Many agree with the view that it is "better late than never".

With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's biggest state – is finally in the spotlight for what has always characterized its heart: an profound devotion for food.

"'The day's menu, how should it be prepared' is a constant conversation from morning until going to bed in most homes," states a local cultural expert. "And you are actually judged by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were hubs of food experimentation, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an ageing 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 soft that it required no chewing.

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

Beyond Kebabs and Biryani

In addition to the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine not only highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are little shops and kiosks – hidden delights that are extremely favored by the locals.

In the heart of the city of Hazratganj, large gatherings start milling around from 5 am at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in earthenware cups, along with incredibly soft buns covered in hand-churned white butter.

For breakfast, one can head to a unpretentious joint located in the historic quarter of Aminabad. Nearly 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 presents special treats of the season, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however express concern that their younger generation are unwilling to learn the skill.

A renowned 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, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will inspire more people around the world to learn these stories and travel to the city to savour the culinary delights of Lucknow.