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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and tourists alike celebrating its remarkable cuisine.

A Global Honor

Last month, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious group of world cities and sparking hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of more than four hundred urban centers across more than 100 countries dedicated to promoting "creativity as a driver of sustainable urban development".

The accolade "demonstrates its deep-rooted food heritage and lively culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The accolade for this venerable city arrives as no surprise to its residents or passionate food lovers. Many echo the view that it is "better late than never".

With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's most populous state – is finally in the spotlight for what has always characterized its soul: an immense love for food.

"'What will be cooked, how should it be prepared' is a continued conversation from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the excellence of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to sublime levels in their royal kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His culinary artists processed the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

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

A Diverse Culinary Landscape

In addition to the famous 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 decadent bread pudding).

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

The local traditionally vegetarian community's cuisine not only highlights seasonal produce but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Iconic Stalls and Historic Shops

Nearly on countless corners, there are tiny kiosks and stalls – little-known delights that are extremely loved by the locals.

In the central district of Hazratganj, throngs of people start assembling from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns lathered with hand-churned white butter.

To start the day, one can head to a no-frills joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Ensuring Legacy Continues

The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and complicated. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however express concern that their children are unwilling to take up the craft.

A celebrity chef from Lucknow has frequently stated that the city's profound food legacy places it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

The worldwide honor, it is hoped, will inspire more people globally to explore these narratives and visit the city to savour the gastronomic treasures of Lucknow.