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

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

A Global Honor

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of international urban centers and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it becomes part of a worldwide network of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".

The accolade "stands as proof of its centuries-old culinary traditions and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The recognition for this time-honored city comes as little surprise to its residents or passionate food lovers. Many share the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, chaotic, and diverse city – the capital of India's most populous state – is now in the spotlight for what has perennially shaped its essence: an immense passion for food.

"'What will be cooked, the method of preparation' is a ongoing discussion from waking up until night in most homes," states a local cultural expert. "And you are often assessed by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its succulent kebabs and a singular take on biryani that were conceived, refined, and taken to sublime levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

Beyond Kebabs and Biryani

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Virtually on many street corners, there are little shops and carts – hidden gems that are wildly popular with the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can head to a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, 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 offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The artisan beats the milk and then sets it out at night, allowing the dew to give it its unique airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their younger generation do not want to learn the skill.

A renowned chef from Lucknow has often said that the city's profound food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to busy restaurants, and closely held family recipes.

The worldwide honor, it is hoped, will inspire more people around the world to discover these narratives and travel to the city to savour the food wonders of Lucknow.