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Delectable kebabs, aromatic biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and visitors alike swearing by its exquisite cuisine.

Worldwide Recognition

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – placing it on a select list of global cities and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a key factor of development that sustains urban life".

The accolade "stands as proof of its deep-rooted gastronomic legacy and dynamic gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations around the world.

A City Defined by Food

The accolade for this historic city arrives as hardly a shock to its residents or avid food lovers. Many share the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's most populous state – is now in the spotlight for what has perennially shaped its heart: an profound passion for food.

"'What will be cooked, the method of preparation' is a constant discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are actually assessed by the quality of food that is produced in your kitchen."

A Heritage of Nawabi Cuisine

The Nawabi City – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were epicenters of food experimentation, merging Persian and indigenous 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. Legend has it that the galouti kebab was created to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.

But perhaps 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 securely closed with dough.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich 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 traditionally vegetarian community's cuisine doesn't just celebrates seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on many street corners, there are tiny kiosks and carts – hidden treasures that are extremely favored by the locals.

In the city center of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns covered in freshly churned white butter.

For breakfast, one can head to a simple joint located in the old city area of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and demanding. The artisan hand-churns the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but note that their children are unwilling to take up the art.

A renowned chef from Lucknow has noted that the city's immense food legacy places it among the best 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 lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to busy restaurants, and secret family recipes.

The global recognition, it is anticipated, will inspire more people worldwide to explore these narratives and visit the city to savour the culinary delights of Lucknow.