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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists alike praising its exquisite cuisine.

A Global Honor

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a prestigious list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this designation, it enters a global network of over 400 cities across more than 100 countries dedicated to promoting "artistic expression as a key factor of sustainable urban development".

The accolade "is a testament to its centuries-old food heritage and lively gastronomic culture," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to find a place in this prestigious list of seventy urban centers around the world.

A City Defined by Food

The recognition for this time-honored city comes as little surprise to its residents or passionate food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO designation, this cherished, lively, and diverse city – the capital of India's largest state – is at last in the global gaze for what has consistently shaped its heart: an unparalleled devotion for food.

"'What's for dinner, the method of preparation' is a ongoing dialogue from waking up until night in most homes," explains a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and raised to extraordinary levels in their opulent kitchens.

These royal kitchens were hubs of culinary innovations, fusing Iranian and local Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But arguably 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 pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Apart from the well-known kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just celebrates seasonal produce but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Time-Tested Food Joints

Almost on countless corners, there are little shops and stalls – little-known gems that are immensely 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 clay glasses, along with incredibly soft buns lathered with freshly churned white butter.

In the morning, one can make their way to a unpretentious joint operating in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also boasts special treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is scientific and demanding. The cook hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of though say that their younger generation do not want to learn the skill.

A renowned chef from Lucknow has noted 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, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – shaped by multi-generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The worldwide honor, it is anticipated, will encourage more people worldwide to explore these stories and experience the city to taste the culinary delights of Lucknow.