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

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and visitors equally swearing by its exquisite cuisine.

A Global Honor

Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a select group of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this designation, it joins a worldwide network of more than four hundred cities across over 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".

The accolade "is a testament to its centuries-old culinary traditions and vibrant food ecosystem," as stated by a spokesperson from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

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

With the UNESCO recognition, this cherished, lively, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has consistently shaped its soul: an immense devotion for food.

"'What will be cooked, the method of preparation' is a constant discussion from morning until night in most homes," states a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were created, refined, and raised to exquisite levels in their imperial kitchens.

These royal kitchens were epicenters of culinary innovations, blending Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, saffron, and spices and made it so fine that it needed no chewing.

But arguably the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local Baniya community's cuisine not only showcases local ingredients but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are tiny kiosks and stalls – lesser-known gems that are wildly loved by the locals.

In the central district of Hazratganj, huge crowds start gathering from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.

In the morning, one can visit a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular 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 unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The cook whisks the milk and then sets it out at night, allowing the dew to give it its incredible light consistency.

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 master the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is believed, will motivate more people globally to discover these stories and visit the city to savour the food wonders of Lucknow.