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Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.

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

An International Accolade

Recently, Unesco designated it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of cities urban centers across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The accolade "is a testament to its centuries-old food heritage and dynamic food ecosystem," according to a representative from Unesco's regional bureau for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this time-honored city arrives as little surprise to its locals or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".

With the UNESCO recognition, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the limelight for what has always shaped its heart: an unparalleled devotion for food.

"'What will be cooked, how should it be prepared' is a ongoing dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – 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 distinctive take on biryani that were conceived, evolved, and elevated to extraordinary levels in their royal kitchens.

These imperial kitchens were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely closed with a flour paste.

A Diverse Culinary Landscape

Besides the famous kebabs and biryani, the cooks also created a collection 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 vegetarian's paradise.

The local Baniya community's cuisine not only celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are small establishments and carts – little-known delights that are immensely favored by the locals.

In the central district of Hazratganj, throngs of people start gathering from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.

To start the day, one can make their way to a no-frills joint situated in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents remarkable treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The technique of making it is scientific and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to master the art.

A celebrity chef from Lucknow has frequently stated that the city's rich food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is believed, will motivate more people globally to explore these tales and visit the city to delight in the food wonders of Lucknow.