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Mouth-watering kebabs, fragrant biryani, and fluffy, ethereal desserts.

The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and visitors equally swearing by its exquisite cuisine.

Worldwide Recognition

Recently, Unesco designated it as a Creative City of Gastronomy – adding it to a exclusive group of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this status, it becomes part of a international community of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a driver of development that sustains urban life".

The accolade "is a testament to its profound culinary traditions and vibrant gastronomic culture," according to a representative from UNESCO's regional bureau for South Asia.

Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of seventy urban centers worldwide.

A City Defined by Food

The honor for this historic city comes as hardly a shock to its residents or dedicated food lovers. Many agree with the opinion that it is "better late than never".

With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's biggest state – is finally in the limelight for what has perennially defined its essence: an profound love for food.

"'What's for dinner, how should it be prepared' is a continued dialogue from waking up until going to bed in most homes," notes a local cultural expert. "And you are truly judged by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its 18th and 19th Century opulent Muslim rulers – is famed 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 royal kitchens were hubs of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were fashioned. The story goes 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 fine that it required no chewing.

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

Beyond Kebabs and Biryani

Besides the obvious kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Almost on every corner, there are tiny kiosks and kiosks – lesser-known gems that are extremely favored by the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, offered in earthenware cups, along with fluffy buns lathered with hand-churned white butter.

For breakfast, one can head to a simple joint situated in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and involved. The cook hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but express concern that their children are reluctant to learn the craft.

A celebrity chef from Lucknow has noted that the city's profound food legacy puts it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is believed, will motivate more people globally to explore these stories and travel to the city to savour the culinary delights of Lucknow.