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

The historic city in northern India of Lucknow has long been a haven for gastronomes, with residents and travelers equally praising its exquisite cuisine.

An International Accolade

Recently, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and kindling hopes that it will showcase Lucknow's peerless food. With this status, it enters a worldwide network of cities cities across more than 100 countries dedicated to promoting "artistic expression as a catalyst of sustainable urban development".

The recognition "is a testament to its profound food heritage and vibrant food ecosystem," as stated by a representative from UNESCO's Regional Office for South Asia.

Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations worldwide.

A City Defined by Food

The recognition for this historic city is no surprise to its residents or avid food lovers. Many agree with the view that it is "better late than never".

With the UNESCO recognition, this adored, bustling, and diverse city – the capital of India's biggest state – is now in the spotlight for what has always defined its heart: an immense love for food.

"'What will be cooked, the method of preparation' is a constant dialogue from morning until night in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and raised to sublime levels in their opulent kitchens.

These kitchens of the nobility were epicenters of food experimentation, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks minced the meat with papaya, saffron, and spices and made it so fine that it required no chewing.

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

A Diverse Culinary Landscape

Besides the well-known kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.

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

Iconic Stalls and Historic Shops

Nearly on every corner, there are little shops and carts – lesser-known delights that are wildly loved by the locals.

In the central district of Hazratganj, huge crowds start assembling from early morning at a renowned tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can visit a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and demanding. The cook beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique airy feel.

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

A renowned chef from Lucknow has noted 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 lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The global recognition, it is anticipated, will encourage more people around the world to discover these tales and travel to the city to savour the food wonders of Lucknow.