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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally celebrating its remarkable cuisine.

An International Accolade

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a select roster of international urban centers and kindling hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of more than four hundred metropolises across over 100 countries committed to promoting "innovation as a catalyst of sustainable urban development".

The accolade "demonstrates its deep-rooted gastronomic legacy and lively food ecosystem," as stated by a spokesperson from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

An Urban Center with a Culinary Soul

The honor for this venerable city comes as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO designation, this adored, lively, and vibrant city – the capital of India's biggest state – is at last in the limelight for what has always characterized its heart: an profound passion for food.

"'The day's menu, the method of preparation' is a continued discussion from morning until night in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that comes out of your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's widely known after its 18th and 19th Century opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their imperial kitchens.

These kitchens of the nobility were epicenters of food experimentation, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover securely sealed with dough.

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and stalls – lesser-known gems that are wildly favored by the locals.

In the central district of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Nearly 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).

Safeguarding a Culinary Heritage

The city also offers unique seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On crisp mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children do not want to take up the craft.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

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

The international acclaim, it is believed, will motivate more people globally to discover these stories and travel to the city to savour the food wonders of Lucknow.