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Mouth-watering kebabs, scented biryani, and airy, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a dream destination for epicures, with inhabitants and travelers alike swearing by its remarkable cuisine.

An International Accolade

Last month, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive roster of world cities and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it enters a worldwide network of cities urban centers across over 100 countries committed to promoting "creativity as a driver of city development that is sustainable".

The recognition "is a testament to its deep-rooted food heritage and vibrant culinary scene," according to a representative from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this prestigious list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

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

With the UNESCO accolade, this beloved, lively, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has always shaped its essence: an immense devotion for food.

"'What will be cooked, how will it be cooked' is a constant discussion from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the standard of food that is produced in 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 famed for its succulent kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their imperial kitchens.

These royal kitchens were centers of gastronomic creativity, fusing Persian and native Indian styles to create what became known as the food 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 ageing nawab who had lost his teeth. His cooks ground the meat with raw papaya, kesar, and spices and made it so fine that it needed no chewing.

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

Beyond Kebabs and Biryani

Apart from the obvious kebabs and biryani, the culinary masters also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).

However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Time-Tested Food Joints

Virtually on countless corners, there are little shops and carts – little-known gems that are extremely popular with the locals.

In the heart of the city of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns covered in hand-churned white butter.

In the morning, one can make their way to a no-frills joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers special treats of the season, such as makkhan malai, a frothy dessert savored in the winter. The method of making it is intricate and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but express concern that their younger generation are unwilling to master the art.

A renowned chef from Lucknow has frequently stated that the city's rich food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.

Every dish in Lucknow comes with a history – influenced by multi-generational food businesses, from modest street carts to lively restaurants, and secret family recipes.

The international acclaim, it is hoped, will encourage more people around the world to learn these stories and experience the city to taste the gastronomic treasures of Lucknow.