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Mouth-watering kebabs, scented biryani, and whipped, cloud-like desserts.

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

A Global Honor

Recently, UNESCO designated it as a UNESCO Creative City for Gastronomy – placing it on a select roster of international urban centers and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a international community of cities cities across over 100 countries committed to promoting "innovation as a catalyst of city development that is sustainable".

The honor "is a testament to its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers worldwide.

An Urban Center with a Culinary Soul

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

With the UNESCO recognition, this cherished, chaotic, and vibrant city – the administrative center of India's largest state – is at last in the limelight for what has consistently defined its essence: an immense passion for food.

"'The day's menu, how will it be cooked' is a continued conversation from morning until night in many homes," explains a local cultural expert. "And you are often judged by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and taken to sublime levels in their opulent kitchens.

These imperial kitchens were epicenters of food experimentation, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes that the galouti kebab was invented to feed an ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.

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

Beyond Kebabs and Biryani

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

However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Time-Tested Food Joints

Almost on many street corners, there are small establishments and stalls – little-known gems that are wildly favored by the locals.

In the city center of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with incredibly soft buns covered in freshly churned white butter.

In the morning, one can head to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, 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 boasts unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is intricate and demanding. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

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

A celebrity 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 be realized only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow has a narrative – crafted by multi-generational food businesses, from humble street carts to busy restaurants, and guarded family recipes.

The international acclaim, it is believed, will motivate more people around the world to learn these tales and travel to the city to taste the gastronomic treasures of Lucknow.