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

The northern Indian city of Lucknow has consistently been a dream destination for epicures, with locals and travelers equally praising its superb cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select list of global cities and sparking hopes that it will spotlight Lucknow's sublime food. With this designation, it joins a global network of over 400 urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".

The accolade "demonstrates its deep-rooted food heritage and dynamic food ecosystem," according to a representative from Unesco's Regional Office for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of seventy urban centers internationally.

An Urban Center with a Culinary Soul

The honor for this venerable city comes as little surprise to its residents or dedicated food lovers. Many echo the opinion that it is "better late than never".

With the UNESCO recognition, this beloved, bustling, and vibrant city – the administrative center of India's biggest state – is now in the global gaze for what has perennially defined its soul: an profound devotion for food.

"'What will be cooked, how will it be cooked' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the standard of food that emerges from your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is famed for its succulent kebabs and a distinctive take on biryani that were conceived, refined, and taken to sublime levels in their imperial kitchens.

These royal kitchens were hubs of gastronomic creativity, blending Iranian and local Indian styles to create what became known as the food of Awadh.

It was in this era that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His culinary artists ground the meat with papaya, saffron, and spices and made it so soft that it required no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

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

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

Iconic Stalls and Historic Shops

Nearly on many street corners, there are small establishments and kiosks – hidden delights that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, served in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.

For breakfast, one can visit a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also presents unique treats of the season, such as makkhan malai, a cloud-like dessert available in the winter. The technique of making it is scientific and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its unique frothy texture.

On chilly mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but say that their children are unwilling to learn the craft.

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

Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.

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