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

The historic city in northern India of Lucknow has consistently been a dream destination for epicures, with residents and travelers equally praising its remarkable cuisine.

An International Accolade

Last month, Unesco recognised it as a Creative City of Gastronomy – placing it on a exclusive roster of international urban centers and sparking hopes that it will showcase Lucknow's exceptional food. With this designation, it enters a international community of over 400 urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".

The recognition "stands as proof of its profound food heritage and lively culinary scene," according to a spokesperson from UNESCO's Regional Office for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of 70 global destinations around the world.

A Metropolis Shaped by Cuisine

The recognition for this historic city comes as little surprise to its locals or avid food lovers. Many echo the sentiment that it is "a recognition that was delayed".

With the UNESCO accolade, this adored, chaotic, and vibrant city – the capital of India's most populous state – is finally in the spotlight for what has always characterized its heart: an profound passion for food.

"'What will be cooked, how will it be cooked' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are truly assessed by the standard of food that comes out of your kitchen."

A Heritage of Nawabi Cuisine

The City of the Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, evolved, and raised to sublime levels in their royal kitchens.

These imperial kitchens were epicenters of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.

It was during this time that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was created to feed an ageing nawab who had no longer had his teeth. His chefs minced the meat with raw papaya, kesar, and a blend of spices and made it so fine that it required no chewing.

But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.

More Than Just Famous Dishes

Besides the obvious kebabs and biryani, the culinary masters also developed a vast array 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 Baniya community's cuisine not only highlights seasonal produce but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Nearly on many street corners, there are small establishments and carts – little-known treasures that are immensely favored by the locals.

In the city center of Hazratganj, large gatherings start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in clay glasses, along with pillowy soft buns covered in freshly churned white butter.

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

Ensuring Legacy Continues

The city also boasts special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is intricate and demanding. The cook hand-churns the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.

On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some but say that their younger generation are reluctant to take up the art.

A renowned chef from Lucknow has noted that the city's immense food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now generate interest about its lesser-known eateries.

Every dish in Lucknow comes with a history – crafted by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.

The global recognition, it is hoped, will inspire more people globally to explore these tales and experience the city to savour the culinary delights of Lucknow.