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

The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and visitors equally praising its superb cuisine.

An International Accolade

Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a global network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The recognition "demonstrates its profound culinary traditions and dynamic food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city arrives as hardly a shock to its inhabitants or avid food lovers. Many agree with the view that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has consistently defined its essence: an profound love for food.

"'The day's menu, how will it be cooked' is a ongoing discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were conceived, refined, and taken to exquisite levels in their opulent 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 that period that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was invented to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid securely sealed with dough.

More Than Just Famous Dishes

In addition to the obvious kebabs and biryani, the cooks also built up a repertoire 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 not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are little shops and stalls – lesser-known treasures that are immensely loved by the locals.

In the city center of Hazratganj, throngs of people start gathering from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can visit a simple joint operating in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their children do not want to master the skill.

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

Every dish in Lucknow tells a story – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The international acclaim, it is anticipated, will motivate more people globally to learn these tales and travel to the city to taste the culinary delights of Lucknow.