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

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

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of more than four hundred cities across more than 100 countries committed to promoting "creativity as a driver of sustainable urban development".

The recognition "stands as proof of its profound gastronomic legacy and dynamic food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this historic city comes as little surprise to its inhabitants or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".

With the UNESCO designation, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is at last in the limelight for what has always characterized its essence: an profound passion for food.

"'What will be cooked, how will it be cooked' is a continued dialogue from morning until night in most homes," states a local cultural expert. "And you are often assessed by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a singular take on biryani that were conceived, evolved, and raised to exquisite levels in their imperial kitchens.

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

It was during this time that Lucknow's iconic kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover tightly closed with dough.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy 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 not only showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Almost on many street corners, there are little shops and kiosks – hidden gems that are extremely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a legendary tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with hand-churned white butter.

To start the day, one can make their way to a unpretentious joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is precise and demanding. The artisan hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing airy feel.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however say that their younger generation are reluctant to take up the skill.

A renowned chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle 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 hidden eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.

The global recognition, it is anticipated, will motivate more people worldwide to learn these tales and experience the city to delight in the food wonders of Lucknow.