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Tempting kebabs, fragrant biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and tourists equally swearing by its exquisite cuisine.

An International Accolade

Recently, Unesco honored it as a Creative City of Gastronomy – placing it on a select group of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a key factor of sustainable urban development".

The recognition "stands as proof of its profound food heritage and vibrant food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The accolade for this time-honored city arrives as little surprise to its locals or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and vibrant city – the capital of India's most populous state – is at last in the spotlight for what has consistently characterized its soul: an profound passion for food.

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

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th-century wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, evolved, and elevated to sublime levels in their opulent kitchens.

These royal kitchens were centers of gastronomic creativity, merging Iranian 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 developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His cooks processed the meat with papaya, kesar, 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-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich 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 traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are tiny kiosks and kiosks – hidden treasures that are immensely popular with the locals.

In the city center of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, served in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can visit a unpretentious 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is precise and demanding. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some though express concern that their younger generation are unwilling to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and guarded family recipes.

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