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Mouth-watering kebabs, scented biryani, and airy, ethereal desserts.

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

An International Accolade

In a recent announcement, Unesco honored it as a Creative City of Gastronomy – adding it to a prestigious list of world cities and igniting hopes that it will showcase Lucknow's exceptional food. With this title, it joins a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a driver of city development that is sustainable".

The accolade "demonstrates its profound food heritage and lively gastronomic culture," according to a official from Unesco's regional bureau for South Asia.

Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this coveted list of 70 global destinations worldwide.

An Urban Center with a Culinary Soul

The recognition for this time-honored city is little surprise to its locals or passionate food lovers. Many echo the sentiment that it is "an honor long overdue".

With the UNESCO designation, this cherished, bustling, and eclectic city – the administrative center of India's most populous state – is finally in the spotlight for what has perennially characterized its soul: an immense love for food.

"'What will be cooked, how will it be cooked' is a constant discussion from morning until night in most homes," notes a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

An Imperial Food Tradition

The City of the Nawabs – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were conceived, perfected, and taken to sublime levels in their royal kitchens.

These kitchens of the nobility were centers of culinary innovations, blending Persian and local Indian styles to create what became known as the cuisine of Awadh.

It was in this era that Lucknow's renowned kebabs were developed. The story goes that the mutton galouti was created to feed an elderly nawab who had lost his teeth. His cooks processed the meat with raw papaya, saffron, and a blend of spices and made it so fine that it needed no chewing.

But perhaps the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the pot's lid tightly closed with dough.

A Diverse Culinary Landscape

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

However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.

The local traditionally vegetarian community's cuisine doesn't just celebrates fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.

Iconic Stalls and Historic Shops

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

In the heart of the city of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with incredibly soft buns slathered with hand-churned white butter.

In the morning, one can make their way to a simple joint located in the old city area of Aminabad. Nearly 150 years after it was founded, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).

Safeguarding a Culinary Heritage

The city also offers unique treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is intricate and demanding. The vendor beats the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On cold mornings, street vendors can be seen in old city areas like Aminabad and Chowk. Some however express concern that their children are unwilling to learn the craft.

A renowned chef from Lucknow has often said that the city's rich food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its hidden eateries.

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

The international acclaim, it is believed, will encourage more people around the world to explore these tales and travel to the city to taste the food wonders of Lucknow.