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Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with inhabitants and tourists alike celebrating its superb cuisine.

An International Accolade

Last month, Unesco designated it as a Creative City of Gastronomy – placing it on a exclusive list of international urban centers and kindling hopes that it will highlight Lucknow's peerless food. With this title, it joins a worldwide network of cities metropolises across more than 100 countries dedicated to promoting "innovation as a driver of sustainable urban development".

The honor "demonstrates its deep-rooted gastronomic legacy and vibrant food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities internationally.

A City Defined by Food

The accolade for this historic city comes as little surprise to its inhabitants or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO accolade, this cherished, chaotic, and diverse city – the capital of India's most populous state – is at last in the global gaze for what has consistently shaped its essence: an immense love for food.

"'What will be cooked, the method of preparation' is a constant discussion from morning until going to bed in most homes," explains a local cultural expert. "And you are often evaluated 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 wealthy Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were hubs of culinary innovations, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was devised to feed an ageing nawab who had no longer had his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so silky that it needed no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly sealed with dough.

More Than Just Famous Dishes

In addition to the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.

The local Baniya community's cuisine not only celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on countless corners, there are little shops and kiosks – little-known treasures that are extremely loved by the locals.

In the city center of Hazratganj, huge crowds start milling around from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

For breakfast, one can head to a simple 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 freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the dew to give it its amazing light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of though say that their children do not want to take up the skill.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.

The international acclaim, it is believed, will motivate more people around the world to learn these stories and visit the city to delight in the food wonders of Lucknow.