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Tempting kebabs, fragrant biryani, and whipped, ethereal desserts.

The historic city in northern India of Lucknow has forever been a haven for gastronomes, with inhabitants and visitors alike celebrating its remarkable cuisine.

An International Accolade

Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious group of world cities and kindling hopes that it will spotlight Lucknow's peerless food. With this title, it becomes part of a global network of cities urban centers across over 100 countries focused on promoting "creativity as a catalyst of city development that is sustainable".

The honor "stands as proof of its centuries-old food heritage and dynamic culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.

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 share the sentiment that it is "an honor long overdue".

With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's most populous state – is finally in the spotlight for what has always characterized its essence: an profound passion for food.

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

A Heritage of Nawabi Cuisine

The Nawabi City – as it's often referred to after its 18th and 19th Century wealthy Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were created, evolved, and raised to extraordinary levels in their imperial kitchens.

These imperial kitchens were centers of culinary innovations, merging Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.

It was in that period that Lucknow's renowned kebabs were developed. As the tale is told that the mutton galouti was invented to feed an elderly nawab who had no longer had his teeth. His culinary artists ground the meat with raw papaya, kesar, and spices and made it so silky that it needed no chewing.

But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the container's cover securely closed with dough.

Beyond Kebabs and Biryani

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

However, Lucknow is not just about kebabs and biryani – the region is additionally a haven for vegetarians.

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

Time-Tested Food Joints

Virtually on many street corners, there are little shops and stalls – hidden treasures that are wildly popular with the locals.

In the city center of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, offered in kulhads, along with fluffy buns covered in hand-churned white butter.

In the morning, one can make their way to a unpretentious joint located in the old city area of Aminabad. Almost 150 years after it was founded, 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 boasts remarkable treats of the season, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and demanding. The vendor whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible light consistency.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation are unwilling to learn the art.

A celebrity chef from Lucknow has often said that the city's rich food legacy positions it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will be realized only if Lucknow can now generate interest about its hidden eateries.

Every dish in Lucknow has a narrative – shaped by generational food businesses, from humble street carts to busy restaurants, and secret family recipes.

The worldwide honor, it is anticipated, will motivate more people worldwide to explore these tales and experience the city to savour the food wonders of Lucknow.