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Tempting kebabs, fragrant biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with inhabitants and travelers alike swearing by its remarkable cuisine.

An International Accolade

Last month, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this status, it joins a global network of over 400 cities across over 100 countries dedicated to promoting "creativity as a catalyst of sustainable urban development".

The recognition "is a testament to its deep-rooted culinary traditions and dynamic food ecosystem," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's most populous state – is now in the global gaze for what has perennially shaped its soul: an profound devotion for food.

"'What's for dinner, the method of preparation' is a ongoing conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, evolved, and raised to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs 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 cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

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

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates seasonal produce but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are small establishments and carts – lesser-known gems that are wildly favored by the locals.

In the heart of the city of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and complicated. The artisan beats the milk and then sets it out at night, allowing the nighttime moisture to give it its unique light consistency.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Some however express concern that their younger generation do not want to learn the craft.

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 true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – influenced by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The global recognition, it is anticipated, will motivate more people around the world to explore these tales and travel to the city to delight in the gastronomic treasures of Lucknow.