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Delectable kebabs, scented biryani, and fluffy, ethereal desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with locals and tourists equally swearing by its superb cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of global cities and igniting hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a global network of cities metropolises across over 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The accolade "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

A City Defined by Food

The recognition for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many share the view that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is now in the spotlight for what has consistently shaped its heart: an profound passion for food.

"'The day's menu, how should it be prepared' is a continued conversation from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, refined, and taken to exquisite levels in their opulent kitchens.

These royal kitchens were centers of gastronomic creativity, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were developed. Legend has it that the galouti kebab was devised to feed an elderly nawab who had lost his teeth. His chefs processed the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also built up a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and stalls – hidden delights that are wildly loved by the locals.

In the city center of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.

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

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and complicated. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some though say that their younger generation do not want to master the art.

A renowned chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit 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 – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The global recognition, it is hoped, will inspire more people globally to learn these tales and visit the city to taste the culinary delights of Lucknow.