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Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.

The historic city in northern India of Lucknow has long been a dream destination for epicures, with inhabitants and travelers alike celebrating its superb cuisine.

A Global Honor

Last month, UNESCO recognised it as a Creative City of Gastronomy – placing it on a select list of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it enters a international community of more than four hundred urban centers across more than 100 countries focused on promoting "creativity as a catalyst of development that sustains urban life".

The recognition "is a testament to its centuries-old food heritage and vibrant food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.

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

An Urban Center with a Culinary Soul

The honor for this historic city arrives as no surprise to its inhabitants or passionate food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this cherished, lively, and eclectic city – the capital of India's most populous state – is at last in the spotlight for what has perennially characterized its essence: an immense devotion for food.

"'What will be cooked, the method of preparation' is a constant discussion from morning until night in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were invented, evolved, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were hubs of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so silky 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 cooked on a low, leisurely heat, with the pot's lid tightly closed with a flour paste.

Beyond Kebabs and Biryani

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

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

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

In the central district of Hazratganj, huge crowds start assembling from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with fluffy buns lathered with freshly churned white butter.

For breakfast, one can head to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and complicated. The artisan hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.

On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. Some though say that their children are unwilling to learn the craft.

A well-known culinary expert from Lucknow has noted that the city's rich food legacy positions it among the best 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 has a narrative – influenced by multi-generational food businesses, from humble street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is believed, will encourage more people globally to learn these stories and experience the city to savour the culinary delights of Lucknow.