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Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with residents and tourists alike praising its remarkable cuisine.

An International Accolade

Last month, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select list of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this title, it joins a worldwide network of cities urban centers across over 100 countries committed to promoting "innovation as a key factor of city development that is sustainable".

The honor "stands as proof of its profound culinary traditions and lively gastronomic culture," according to a official from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The honor for this venerable city is hardly a shock to its inhabitants or dedicated food lovers. Many share the view that it is "better late than never".

With the UNESCO designation, this cherished, chaotic, and diverse city – the capital of India's largest state – is at last in the limelight for what has consistently characterized its essence: an profound love for food.

"'What will be cooked, the method of preparation' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly assessed by the excellence of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's widely known after its 18th and 19th-century affluent Muslim rulers – is renowned for its tender kebabs and a distinctive take on biryani that were invented, perfected, and raised to sublime levels in their opulent kitchens.

These royal kitchens were hubs of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to cater to an ageing 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 most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly closed with dough.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters 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 dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just highlights local ingredients but also offers the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are small establishments and kiosks – hidden gems that are wildly favored by the locals.

In the heart of the city of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can visit a unpretentious joint located in the historic quarter 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 unique seasonal delights, such as makkhan malai, a airy dessert found in the winter. The technique of making it is scientific and involved. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however note that their younger generation are unwilling to learn the skill.

A renowned chef from Lucknow has noted that the city's profound food legacy positions it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is believed, will inspire more people around the world to learn these tales and visit the city to savour the gastronomic treasures of Lucknow.