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Tempting kebabs, aromatic biryani, and fluffy, cloud-like desserts.

The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and visitors equally swearing by its exquisite cuisine.

A Global Honor

In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – adding it to a select roster of global cities and igniting hopes that it will highlight Lucknow's peerless food. With this status, it becomes part of a international community of cities cities across more than 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".

The recognition "stands as proof of its centuries-old culinary traditions and vibrant food ecosystem," as stated by a representative from Unesco's Regional Office for South Asia.

Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers around the world.

An Urban Center with a Culinary Soul

The honor for this venerable city is no surprise to its residents or avid food lovers. Many agree with the sentiment that it is "better late than never".

With the UNESCO accolade, this adored, lively, and diverse city – the capital of India's biggest state – is now in the limelight for what has consistently characterized its essence: an immense devotion for food.

"'The day's menu, the method of preparation' is a continued dialogue from morning until going to bed in many homes," notes a local cultural expert. "And you are actually judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's widely known after its historic affluent Muslim rulers – is noted for its tender kebabs and a singular take on biryani that were conceived, perfected, and elevated to extraordinary levels in their opulent kitchens.

These kitchens of the nobility were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in that period that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was created to feed an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and spices and made it so silky that it required 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, slow heat, with the container's cover tightly closed with a flour paste.

A Diverse Culinary Landscape

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

However, Lucknow is far more than kebabs and biryani – the region is additionally a vegetarian's paradise.

The local traditionally vegetarian community's cuisine doesn't just showcases 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

Virtually on many street corners, there are little shops and stalls – little-known gems that are extremely favored by the locals.

In the city center of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with freshly churned white butter.

In the morning, one can head to a unpretentious joint operating in the old city area of Aminabad. Nearly 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).

Preserving Tradition for the Future

The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and complicated. The artisan beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its amazing airy feel.

On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children do not want to take up the craft.

A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The real value from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.

Every dish in Lucknow tells a story – influenced by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.

The worldwide honor, it is hoped, will encourage more people around the world to explore these tales and visit the city to savour the food wonders of Lucknow.