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Mouth-watering kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and travelers alike celebrating its exquisite cuisine.

An International Accolade

Last month, UNESCO honored it as a UNESCO Creative City for Gastronomy – placing it on a prestigious list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of over 400 metropolises across over 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The recognition "is a testament to its profound culinary traditions and vibrant gastronomic culture," as noted by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The honor for this venerable city is little surprise to its residents or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, chaotic, and vibrant city – the administrative center of India's biggest state – is finally in the limelight for what has always defined its heart: an unparalleled passion for food.

"'What will be cooked, how should it be prepared' is a continued conversation from morning until night in many homes," states a local cultural expert. "And you are actually assessed by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were created, perfected, and taken to exquisite levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, merging Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in this era 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 needed no chewing.

But arguably the greatest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the pot's lid tightly sealed with dough.

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also developed a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are small establishments and carts – little-known gems that are immensely loved by the locals.

In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with pillowy soft buns covered in hand-churned white butter.

In the morning, one can visit a unpretentious 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 hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also boasts special treats of the season, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing airy feel.

On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though say that their younger generation are reluctant to master the art.

A renowned chef from Lucknow has noted that the city's immense food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now build recognition about its hidden eateries.

Every dish in Lucknow tells a story – shaped by family-run food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The worldwide honor, it is believed, will encourage more people globally to learn these stories and experience the city to delight in the culinary delights of Lucknow.