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Mouth-watering kebabs, fragrant biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike swearing by its remarkable cuisine.

An International Accolade

Recently, UNESCO recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of world cities and sparking hopes that it will showcase Lucknow's sublime food. With this designation, it joins a global network of cities metropolises across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The recognition "is a testament to its centuries-old food heritage and vibrant culinary scene," according to a spokesperson from Unesco's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this time-honored city comes as little surprise to its locals or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, chaotic, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has always defined its heart: an profound love for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, evolved, and elevated to exquisite levels in their royal kitchens.

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

It was in this era that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to feed 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 soft that it required no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and carts – lesser-known treasures that are immensely popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

For breakfast, one can head to a unpretentious joint situated in the historic quarter 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).

Safeguarding a Culinary Heritage

The city also presents unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is precise and demanding. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their children are reluctant to master the art.

A well-known culinary expert from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is hoped, will inspire more people globally to learn these stories and visit the city to taste the food wonders of Lucknow.