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Tempting kebabs, aromatic biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike celebrating its remarkable cuisine.

A Global Honor

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and kindling hopes that it will spotlight Lucknow's exceptional food. With this status, it enters a international community of over 400 urban centers across over 100 countries focused on promoting "creativity as a catalyst of sustainable urban development".

The recognition "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was picked in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.

A City Defined by Food

The accolade for this venerable city arrives as hardly a shock to its residents or dedicated food lovers. Many echo the opinion that it is "an honor long overdue".

With the UNESCO designation, this adored, lively, and eclectic city – the administrative center of India's most populous state – is at last in the spotlight for what has perennially shaped its soul: an unparalleled passion for food.

"'The day's menu, the method of preparation' is a continued dialogue from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that is produced in 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 succulent kebabs and a unique take on biryani that were created, refined, and taken to extraordinary levels in their royal kitchens.

These kitchens of the nobility were centers of gastronomic creativity, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps 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 closed with dough.

Beyond Kebabs and Biryani

In addition to the well-known kebabs and biryani, the cooks also developed a repertoire 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 also a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are little shops and stalls – lesser-known gems that are wildly popular with the locals.

In the central district of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns lathered with hand-churned white butter.

In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 presents remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and demanding. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their younger generation are unwilling to master the craft.

A renowned chef from Lucknow has often said that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The international acclaim, it is anticipated, will motivate more people globally to discover these narratives and visit the city to savour the food wonders of Lucknow.