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Delectable kebabs, scented biryani, and whipped, ethereal desserts.

The northern Indian city of Lucknow has consistently been a food lovers' paradise, with residents and tourists equally celebrating its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a City of Gastronomy within its Creative Cities Network – adding it to a exclusive roster of international urban centers and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it enters a worldwide network of over 400 urban centers across more than 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The recognition "demonstrates its centuries-old gastronomic legacy and dynamic gastronomic culture," as stated by a official from UNESCO's regional bureau for South Asia.

Lucknow is only 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 venerable city comes as hardly a shock to its inhabitants or passionate food lovers. Many echo the opinion that it is "a recognition that was delayed".

With the UNESCO recognition, this adored, lively, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially characterized its soul: an unparalleled devotion for food.

"'What will be cooked, how will it be cooked' is a ongoing conversation from waking up until night in many homes," states a local cultural expert. "And you are actually assessed by the excellence 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 opulent Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and taken to sublime levels in their imperial kitchens.

These kitchens of the nobility were centers of food experimentation, blending Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.

But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters 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 far more than kebabs and biryani – the region is also a vegetarian's paradise.

The local Baniya community's cuisine doesn't just showcases seasonal produce but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on many street corners, there are little shops and stalls – lesser-known delights that are wildly favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can make their way to a unpretentious joint located in the old city area of Aminabad. Nearly 150 years after it was founded, 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 boasts 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 demanding. The cook whisks the milk and then exposes it at night, allowing the dew to give it its amazing airy feel.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Some however note that their younger generation do not want to take up the skill.

A renowned chef from Lucknow has noted that the city's rich food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its hidden eateries.

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

The global recognition, it is believed, will encourage more people globally to discover these narratives and travel to the city to taste the culinary delights of Lucknow.