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Delectable kebabs, scented biryani, and whipped, cloud-like desserts.

The historic city in northern India of Lucknow has forever been a food lovers' paradise, with locals and travelers alike praising its exquisite cuisine.

An International Accolade

In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – adding it to a prestigious roster of global cities and kindling hopes that it will spotlight Lucknow's sublime food. With this designation, it enters a global network of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a key factor of sustainable urban development".

The honor "stands as proof of its profound gastronomic legacy and lively food ecosystem," according to a official from UNESCO's regional bureau for South Asia.

Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to secure a position in this highly sought-after list of 70 cities worldwide.

A Metropolis Shaped by Cuisine

The accolade for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many share the opinion that it is "better late than never".

With the UNESCO accolade, this beloved, chaotic, and eclectic city – the administrative center of India's biggest state – is finally in the limelight for what has consistently shaped its soul: an unparalleled love for food.

"'The day's menu, how will it be cooked' is a continued dialogue from morning until night in many homes," notes a local cultural expert. "And you are often judged by the excellence of food that emerges from your kitchen."

An Imperial Food Tradition

The City of Nawabs – as it's popularly called after its historic wealthy Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were invented, perfected, and taken to extraordinary levels in their royal kitchens.

These kitchens of the nobility were hubs of culinary innovations, blending Persian 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 developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, kesar, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid securely sealed with a flour paste.

A Diverse Culinary Landscape

In addition to the well-known kebabs and biryani, the cooks 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 not just about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.

Time-Tested Food Joints

Almost on every corner, there are small establishments and stalls – little-known delights that are wildly loved by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, served in clay glasses, along with pillowy soft buns lathered with freshly churned white butter.

To start the day, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, 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 unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The method of making it is scientific and demanding. The cook whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique frothy texture.

On cold mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many however express concern that their children are reluctant to master the skill.

A well-known culinary expert from Lucknow has frequently stated that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its under-the-radar eateries.

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

The global recognition, it is believed, will encourage more people globally to learn these narratives and visit the city to taste the culinary delights of Lucknow.