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Delectable kebabs, aromatic biryani, and airy, ethereal desserts.

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

An International Accolade

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 international urban centers and igniting hopes that it will showcase Lucknow's peerless food. With this designation, it enters a international community of cities metropolises across more than 100 countries dedicated to promoting "creativity as a catalyst of development that sustains urban life".

The recognition "demonstrates its deep-rooted gastronomic legacy and vibrant culinary scene," as stated by a spokesperson from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of 70 cities around the world.

A Metropolis Shaped by Cuisine

The recognition for this venerable city arrives as no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "an honor long overdue".

With the UNESCO designation, this cherished, chaotic, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially shaped its soul: an profound passion for food.

"'What will be cooked, how should it be prepared' is a constant dialogue from morning until night in many homes," states a local cultural expert. "And you are actually evaluated 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 historic wealthy Muslim rulers – is noted for its melt-in-the-mouth kebabs and a unique take on biryani that were invented, refined, and elevated to exquisite levels in their opulent kitchens.

These royal kitchens were epicenters of culinary innovations, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His cooks processed the meat with papaya, kesar, and a blend of spices and made it so silky that it needed 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 low, leisurely heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

In addition to the famous kebabs and biryani, the culinary masters also developed a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.

The local Baniya community's cuisine doesn't just showcases fresh harvests but also provides the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.

Iconic Stalls and Historic Shops

Virtually on many street corners, there are tiny kiosks and carts – little-known treasures that are immensely loved by the locals.

In the city center of Hazratganj, huge crowds start gathering from 5 am at a legendary tea stall to get a steaming cup of milky masala chai, 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 simple joint situated in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a frothy dessert available in the winter. The method of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its incredible airy feel.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some but express concern that their younger generation do not want to master the craft.

A celebrity chef from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.

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

The international acclaim, it is hoped, will encourage more people worldwide to learn these narratives and travel to the city to taste the food wonders of Lucknow.