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Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

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

Worldwide Recognition

Last month, Unesco recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive group of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this title, it enters a international community of over 400 urban centers across more than 100 countries dedicated to promoting "innovation as a catalyst of city development that is sustainable".

The honor "demonstrates its centuries-old gastronomic legacy and dynamic culinary scene," 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 worldwide.

A City Defined by Food

The recognition for this time-honored city is hardly a shock to its locals or passionate food lovers. Many agree with the view that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, lively, and diverse city – the capital of India's most populous state – is finally in the spotlight for what has consistently shaped its heart: an unparalleled passion for food.

"'The day's menu, how will it be cooked' is a continued dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are truly judged 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 historic opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and taken to sublime levels in their royal kitchens.

These kitchens of the nobility were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was invented to cater to an ageing nawab who had no longer had 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 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 securely closed with dough.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also created 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 only about kebabs and biryani – the region is also a haven for vegetarians.

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

Time-Tested Food Joints

Nearly on every corner, there are tiny kiosks and stalls – lesser-known treasures that are extremely 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 spiced tea with milk, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.

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

Ensuring Legacy Continues

The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is precise and involved. The vendor hand-churns the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible airy feel.

On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation do not want to master the craft.

A renowned chef from Lucknow has noted that the city's immense food legacy puts 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 build recognition about its lesser-known eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The worldwide honor, it is anticipated, will motivate more people around the world to explore these stories and visit the city to taste the gastronomic treasures of Lucknow.