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

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

An International Accolade

Last month, Unesco recognised it as a Creative City of Gastronomy – including it in a prestigious group of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this title, it joins a international community of over 400 metropolises across over 100 countries dedicated to promoting "creativity as a driver of development that sustains urban life".

The accolade "demonstrates its centuries-old food heritage and lively food ecosystem," as noted by a representative from UNESCO's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked 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 historic city comes as no surprise to its residents or avid food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and diverse city – the administrative center of India's biggest state – is finally in the limelight for what has consistently shaped its soul: an unparalleled love for food.

"'What will be cooked, how will it be cooked' is a constant discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are often judged by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a unique take on biryani that were created, evolved, and raised to sublime levels in their royal kitchens.

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

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

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

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).

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

The local Baniya community's cuisine doesn't just highlights local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Nearly on every corner, there are small establishments and kiosks – hidden treasures that are extremely favored by the locals.

In the central district of Hazratganj, large gatherings start assembling from 5 am at a famous tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with pillowy soft buns slathered with hand-churned white butter.

To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is scientific and complicated. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On crisp mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Many though note that their children do not want to take up the art.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

Every dish in Lucknow comes with a history – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The international acclaim, it is hoped, will motivate more people worldwide to learn these stories and visit the city to savour the gastronomic treasures of Lucknow.