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

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike celebrating its remarkable cuisine.

An International Accolade

Last month, Unesco honored it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".

The recognition "demonstrates its centuries-old gastronomic legacy and lively gastronomic culture," according to a spokesperson from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers internationally.

A City Defined by Food

The recognition for this time-honored city arrives as little surprise to its residents or avid food lovers. Many share the view that it is "an honor long overdue".

With the UNESCO accolade, this cherished, bustling, and eclectic city – the administrative center of India's biggest state – is finally in the global gaze for what has perennially defined its essence: an profound love for food.

"'What's for dinner, the method of preparation' is a continued discussion from morning until night in many homes," explains a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were conceived, evolved, and elevated to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. Legend has it that the galouti kebab was created to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and a blend of spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with a flour paste.

Beyond Kebabs and Biryani

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

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

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on many street corners, there are tiny kiosks and carts – lesser-known delights that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

For breakfast, one can head to a no-frills joint situated in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is intricate and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but say that their children do not want to master the art.

A renowned chef from Lucknow has often said that the city's rich food legacy puts 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 build recognition about its hidden eateries.

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

The global recognition, it is anticipated, will inspire more people around the world to discover these narratives and travel to the city to savour the food wonders of Lucknow.