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Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.

The northern Indian city of Lucknow has long been a haven for gastronomes, with inhabitants and tourists alike praising its exquisite cuisine.

An International Accolade

In a recent announcement, UNESCO recognised it as a City of Gastronomy within its Creative Cities Network – including it in a select group of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a worldwide network of cities urban centers across more than 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".

The accolade "stands as proof of its deep-rooted culinary traditions and lively gastronomic culture," as stated by 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 prestigious list of seventy urban centers around the world.

A City Defined by Food

The recognition for this venerable city arrives as no surprise to its locals or avid food lovers. Many agree with the opinion that it is "a recognition that was delayed".

With the UNESCO accolade, this beloved, bustling, and diverse city – the capital of India's most populous state – is at last in the limelight for what has always shaped its heart: an profound love for food.

"'What's for dinner, how should it be prepared' is a continued conversation from morning until night in most homes," states a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."

An Imperial Food Tradition

The Nawabi City – as it's often referred to 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 taken to sublime levels in their imperial kitchens.

These imperial kitchens were centers of food experimentation, merging Iranian and native Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's renowned kebabs were fashioned. The story goes that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with dough.

A Diverse Culinary Landscape

Apart from the famous kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is far more than kebabs and biryani – the region is additionally a dream for plant-based eaters.

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

Iconic Stalls and Historic Shops

Almost on countless corners, there are little shops and stalls – lesser-known treasures that are wildly popular with the locals.

In the city center of Hazratganj, huge crowds start assembling from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in kulhads, along with fluffy buns slathered with hand-churned white butter.

To start the day, one can head to a unpretentious joint operating in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also presents unique treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and demanding. The cook whisks the milk and then exposes it at night, allowing the nighttime moisture to give it its unique frothy texture.

On chilly mornings, street vendors line up in old city areas like Aminabad and Chowk. Many however say that their children are unwilling to take up the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's rich food legacy puts it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its hidden eateries.

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

The global recognition, it is hoped, will inspire more people worldwide to discover these narratives and travel to the city to taste the culinary delights of Lucknow.