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Tempting kebabs, scented biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has consistently been a haven for gastronomes, with locals and tourists equally praising its exquisite cuisine.

A Global Honor

Last month, UNESCO recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive roster of international urban centers and kindling hopes that it will spotlight Lucknow's sublime food. With this status, it joins a international community of over 400 urban centers across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".

The honor "demonstrates its deep-rooted culinary traditions and lively food ecosystem," as noted by a representative from UNESCO's Regional Office for South Asia.

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

A Metropolis Shaped by Cuisine

The recognition for this venerable city comes as hardly a shock to its inhabitants or dedicated food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, lively, and vibrant city – the capital of India's largest state – is now in the global gaze for what has always shaped its heart: an profound passion for food.

"'What will be cooked, the method of preparation' is a ongoing dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the standard of food that emerges from 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 tender kebabs and a unique take on biryani that were conceived, evolved, and raised to sublime levels in their royal kitchens.

These royal kitchens were epicenters of culinary innovations, blending Persian and native Indian styles to create what became known as the food of Awadh.

It was in that period that Lucknow's most famous kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely sealed with a flour paste.

More Than Just Famous Dishes

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

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

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

Time-Tested Food Joints

Almost on many street corners, there are little shops and carts – hidden treasures that are immensely loved by the locals.

In the heart of the city of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns lathered with hand-churned white butter.

In the morning, 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 in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is intricate and complicated. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On crisp mornings, street vendors line up in old city areas like Aminabad and Chowk. Many though say that their younger generation are unwilling to learn 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 true benefit from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its lesser-known eateries.

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

The international acclaim, it is hoped, will encourage more people globally to learn these narratives and experience the city to savour the food wonders of Lucknow.