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Tempting kebabs, aromatic biryani, and airy, ethereal desserts.

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

An International Accolade

Last month, Unesco recognised it as a Creative City of Gastronomy – adding it to a select roster of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this status, it becomes part of a international community of more than four hundred metropolises across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".

The accolade "stands as proof of its centuries-old culinary traditions and dynamic food ecosystem," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers internationally.

A City Defined by Food

The accolade for this historic city arrives as hardly a shock to its residents or avid food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO designation, this beloved, lively, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has always defined its heart: an profound love for food.

"'The day's menu, how should it be prepared' is a ongoing dialogue from waking up until night in many homes," states a local cultural expert. "And you are truly judged by the standard of food that is produced in your kitchen."

A Royal Culinary Legacy

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

These royal kitchens were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed 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 low, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine doesn't just showcases seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and carts – hidden delights that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with freshly churned white butter.

For breakfast, one can head to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and involved. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique frothy texture.

On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some though note that their children do not want to take up the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its lesser-known eateries.

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

The international acclaim, it is believed, will inspire more people around the world to explore these stories and experience the city to delight in the food wonders of Lucknow.