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

The northern Indian city of Lucknow has long been a dream destination for epicures, with inhabitants and visitors equally swearing by its remarkable cuisine.

An International Accolade

Recently, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a exclusive roster of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of cities cities across over 100 countries committed to promoting "creativity as a catalyst of development that sustains urban life".

The recognition "stands as proof of its profound gastronomic legacy and vibrant culinary scene," according to a official from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this coveted list of 70 global destinations internationally.

A City Defined by Food

The accolade for this historic city comes as hardly a shock to its locals or dedicated food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this cherished, chaotic, and eclectic city – the capital of India's most populous state – is finally in the spotlight for what has perennially characterized its heart: an immense love for food.

"'What's for dinner, how will it be cooked' is a constant dialogue from waking up until going to bed in many homes," explains a local cultural expert. "And you are actually judged by the excellence of food that emerges from your kitchen."

A Royal Culinary Legacy

The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were conceived, perfected, and elevated to extraordinary levels in their opulent kitchens.

These imperial kitchens were centers of gastronomic creativity, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.

It was during this time that Lucknow's renowned kebabs were developed. As the tale is told that the galouti kebab was created to cater to an ageing nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid securely sealed with dough.

A Diverse Culinary Landscape

Besides the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich 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 highlights seasonal produce but also offers the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

Almost on every corner, there are small establishments and kiosks – little-known treasures that are extremely loved by the locals.

In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, offered in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

In the morning, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Preserving Tradition for the Future

The city also offers special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The method of making it is precise and complicated. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however note that their younger generation are reluctant to learn the art.

A celebrity chef from Lucknow has often said that the city's profound food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, however, will be realized only if Lucknow can now create awareness about its under-the-radar eateries.

Every dish in Lucknow tells a story – crafted by generational food businesses, from humble street carts to bustling restaurants, and guarded family recipes.

The global recognition, it is anticipated, will inspire more people worldwide to discover these stories and experience the city to taste the gastronomic treasures of Lucknow.