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Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.

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

An International Accolade

In a recent announcement, UNESCO honored it as a City of Gastronomy within its Creative Cities Network – including it in a select list of international urban centers and kindling hopes that it will showcase Lucknow's exceptional food. With this title, it joins a worldwide network of cities cities across over 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The accolade "demonstrates its centuries-old gastronomic legacy and vibrant gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this prestigious list of 70 cities internationally.

A Metropolis Shaped by Cuisine

The recognition for this venerable city is hardly a shock to its locals or passionate food lovers. Many echo the sentiment that it is "better late than never".

With the UNESCO designation, this adored, chaotic, and diverse city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially characterized its essence: an profound love for food.

"'What will be cooked, the method of preparation' is a continued discussion from morning until going to bed in most homes," states a local cultural expert. "And you are often judged by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to after its historic affluent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were created, evolved, and elevated to extraordinary levels in their imperial kitchens.

These kitchens of the nobility were centers of gastronomic creativity, fusing Iranian 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 created. As the tale is told that the galouti kebab was invented to cater to an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so soft that it needed no chewing.

But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover tightly sealed with dough.

Beyond Kebabs and Biryani

Apart from the famous kebabs and biryani, the cooks also created a repertoire of dishes that included kormas (creamy 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 dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Almost on every corner, there are small establishments and carts – hidden gems that are extremely favored by the locals.

In the central district of Hazratganj, huge crowds start assembling from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, served in kulhads, along with incredibly soft buns slathered with freshly churned white butter.

To start the day, one can head to a no-frills joint located in the old city area of Aminabad. Almost 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).

Safeguarding a Culinary Heritage

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 involved. The vendor whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible frothy texture.

On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but express concern that their children do not want to master the craft.

A celebrity chef from Lucknow has often said that the city's immense food legacy places it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to bustling restaurants, and closely held family recipes.

The global recognition, it is anticipated, will inspire more people globally to explore these narratives and experience the city to savour the gastronomic treasures of Lucknow.