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

The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and tourists alike swearing by its exquisite cuisine.

An International Accolade

Recently, UNESCO honored it as a UNESCO Creative City for Gastronomy – including it in a select roster of global cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it enters a international community of over 400 cities across more than 100 countries focused on promoting "innovation as a driver of city development that is sustainable".

The honor "stands as proof of its centuries-old gastronomic legacy and vibrant gastronomic culture," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was selected in 2019 – to find a place in this coveted list of 70 global destinations internationally.

A Metropolis Shaped by Cuisine

The recognition for this time-honored city is little surprise to its residents or avid food lovers. Many agree with the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, bustling, and vibrant city – the administrative center of India's biggest state – is now in the limelight for what has always characterized its soul: an profound devotion for food.

"'What will be cooked, the method of preparation' is a continued conversation from waking up until night in many homes," notes a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, perfected, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were epicenters of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's most famous kebabs were developed. The story goes that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, saffron, and a blend of spices and made it so silky 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 cooked on a gentle, leisurely heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

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

However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Virtually on every corner, there are tiny kiosks and stalls – lesser-known gems that are immensely loved by the locals.

In the heart of the city of Hazratganj, large gatherings start gathering from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns lathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 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).

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 scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Some but say that their children do not want to take up the skill.

A celebrity chef from Lucknow has often said that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.

The worldwide honor, it is hoped, will motivate more people globally to explore these tales and visit the city to delight in the food wonders of Lucknow.