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Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

The historic city in northern India of Lucknow has long been a food lovers' paradise, with inhabitants and visitors alike celebrating its exquisite cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it joins a worldwide network of cities cities across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The honor "stands as proof of its deep-rooted food heritage and dynamic gastronomic culture," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 global destinations around the world.

An Urban Center with a Culinary Soul

The accolade for this historic city arrives as little surprise to its residents or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO designation, this adored, chaotic, and vibrant city – the capital of India's most populous state – is finally in the limelight for what has perennially characterized its heart: an unparalleled devotion for food.

"'The day's menu, how will it be cooked' is a continued discussion from morning until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, perfected, and elevated to sublime levels in their opulent kitchens.

These imperial kitchens were hubs of food experimentation, merging Persian and indigenous Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. Legend has it that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks ground the meat with papaya, kesar, and spices and made it so silky that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the pot's lid securely closed with dough.

Beyond Kebabs and Biryani

Besides the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local Baniya community's cuisine doesn't just highlights local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are tiny kiosks and stalls – hidden treasures that are extremely favored by the locals.

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a famous tea stall to get a steaming cup of spiced tea with milk, presented in kulhads, along with incredibly soft buns covered in hand-churned white butter.

To start the day, one can make their way to a simple joint situated in the old city area of Aminabad. Almost 150 years after it was set up, 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 presents special treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is intricate and demanding. The artisan beats the milk and then exposes it at night, allowing the dew to give it its unique airy feel.

On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many though express concern that their younger generation are reluctant to learn the art.

A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.

Every dish in Lucknow has a narrative – crafted by family-run food businesses, from modest street carts to bustling restaurants, and guarded family recipes.

The international acclaim, it is believed, will encourage more people globally to learn these tales and travel to the city to taste the food wonders of Lucknow.