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Mouth-watering kebabs, scented biryani, and fluffy, ethereal desserts.

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

An International Accolade

Last month, Unesco honored it as a City of Gastronomy within its Creative Cities Network – including it in a prestigious list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it joins a worldwide network of cities metropolises across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The honor "is a testament to its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of seventy urban centers worldwide.

A City Defined by Food

The recognition for this historic city arrives as little surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's biggest state – is finally in the spotlight for what has always defined its soul: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a constant discussion from waking up until going to bed in most homes," states a local cultural expert. "And you are often judged by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were created. As the tale is told that the mutton galouti was invented to cater to an elderly nawab who had no longer had his teeth. His culinary artists minced the meat with papaya, saffron, and a blend of spices and made it so soft 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 prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

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

The local traditionally vegetarian community's cuisine not only celebrates seasonal produce but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

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

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can head to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of but note that their younger generation are unwilling to take up the art.

A well-known culinary expert from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

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

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