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Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.

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

An International Accolade

Last month, UNESCO designated it as a Creative City of Gastronomy – placing it on a prestigious list of world cities and igniting hopes that it will spotlight Lucknow's exceptional food. With this status, it becomes part of a international community of over 400 urban centers across more than 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The honor "is a testament to its deep-rooted food heritage and vibrant food ecosystem," according to 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 earn a spot in this prestigious list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

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

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

"'What's for dinner, the method of preparation' is a constant dialogue 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."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were invented, perfected, and elevated to extraordinary levels in their imperial kitchens.

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

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to feed an elderly nawab who had lost his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.

The local Baniya community's cuisine doesn't just highlights fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are little shops and carts – hidden gems that are immensely popular with the locals.

In the central district of Hazratganj, throngs of people start assembling from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is precise and complicated. The cook beats the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of however say that their children are reluctant to take up the art.

A renowned chef from Lucknow has often said that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its lesser-known eateries.

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

The international acclaim, it is hoped, will motivate more people around the world to explore these narratives and travel to the city to savour the gastronomic treasures of Lucknow.