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Mouth-watering kebabs, aromatic biryani, and airy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a dream destination for epicures, with locals and travelers equally swearing by its exquisite cuisine.

An International Accolade

In a recent announcement, UNESCO honored it as a Creative City of Gastronomy – including it in a exclusive roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this designation, it becomes part of a international community of over 400 urban centers across over 100 countries focused on promoting "artistic expression as a catalyst of development that sustains urban life".

The recognition "stands as proof of its deep-rooted culinary traditions and vibrant food ecosystem," as stated by a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities around the world.

An Urban Center with a Culinary Soul

The honor for this time-honored city is no surprise to its locals or passionate food lovers. Many share the opinion that it is "a recognition that was delayed".

With the UNESCO designation, this beloved, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially defined its essence: an unparalleled love for food.

"'The day's menu, the method of preparation' is a constant discussion from morning until night in many homes," explains a local cultural expert. "And you are truly judged by the standard of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, refined, and elevated to extraordinary levels in their opulent kitchens.

These royal kitchens were hubs of food experimentation, fusing Iranian 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 developed. The story goes that the galouti kebab was created to feed an ageing nawab who had lost his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so soft that it required no chewing.

But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely sealed with dough.

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the cooks also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine not only highlights local ingredients but also gives the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on many street corners, there are tiny kiosks and carts – little-known treasures that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with hand-churned white butter.

To start the day, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers unique treats of the season, such as makkhan malai, a airy dessert found in the winter. The process of making it is precise and complicated. The cook whisks the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.

On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children do not want to learn the art.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.

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

The international acclaim, it is hoped, will encourage more people around the world to learn these narratives and visit the city to taste the culinary delights of Lucknow.