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

The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and visitors equally praising its superb cuisine.

An International Accolade

Last month, Unesco designated it as a UNESCO Creative City for Gastronomy – placing it on a select group of international urban centers and sparking hopes that it will showcase Lucknow's sublime food. With this title, it enters a international community of more than four hundred metropolises across over 100 countries dedicated to promoting "innovation as a driver of development that sustains urban life".

The accolade "demonstrates its profound gastronomic legacy and vibrant culinary scene," as stated by a official from UNESCO's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The recognition for this time-honored city comes as hardly a shock to its residents or avid food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO recognition, this beloved, chaotic, and diverse city – the capital of India's most populous state – is at last in the spotlight for what has consistently shaped its essence: an profound passion for food.

"'What will be cooked, how will it be cooked' is a ongoing discussion from waking up until night in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that is produced in your kitchen."

A Royal Culinary Legacy

The Nawabi City – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a singular take on biryani that were created, refined, and taken to exquisite levels in their opulent kitchens.

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

It was in that period that Lucknow's renowned kebabs were created. The story goes that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.

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

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the cooks also created 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 haven for vegetarians.

The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Hidden Gems and Legacy Eateries

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

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a cloud-like dessert savored in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then sets 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. Many however express concern that their younger generation are reluctant to take up the art.

A well-known culinary expert from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is hoped, will inspire more people worldwide to discover these tales and experience the city to savour the food wonders of Lucknow.