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

The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and tourists equally swearing by its remarkable cuisine.

An International Accolade

Recently, Unesco honored it as a UNESCO Creative City for Gastronomy – including it in a prestigious group of global cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it joins a global network of over 400 metropolises across more than 100 countries committed to promoting "artistic expression as a key factor of city development that is sustainable".

The honor "is a testament to its centuries-old gastronomic legacy and dynamic food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.

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

A City Defined by Food

The honor for this time-honored city is little surprise to its residents or dedicated food lovers. Many share the sentiment that it is "an honor long overdue".

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

"'What's for dinner, how will it be cooked' is a continued discussion from waking up until going to bed in many homes," states a local cultural expert. "And you are truly judged by the quality of food that comes out of your kitchen."

A Royal Culinary Legacy

The City of Nawabs – as it's popularly called after its 18th and 19th Century wealthy Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were created, refined, and taken to exquisite levels in their imperial kitchens.

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

It was in that period that Lucknow's iconic kebabs were created. The story goes that the galouti kebab was created to feed an elderly nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and a blend of spices and made it so silky that it required no chewing.

But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with dough.

A Diverse Culinary Landscape

Apart from the obvious kebabs and biryani, the cooks also built up a collection of dishes that included kormas (creamy 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 haven for vegetarians.

The local Baniya community's cuisine not only celebrates local ingredients but also offers the city its meticulously prepared Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.

Hidden Gems and Legacy Eateries

Virtually on every corner, there are tiny kiosks and kiosks – lesser-known gems that are immensely favored by the locals.

In the heart of the city of Hazratganj, throngs of people start assembling from 5 am at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns covered in freshly churned white butter.

In the morning, one can make their way to a no-frills joint located in the historic quarter of Aminabad. Almost 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).

Ensuring Legacy Continues

The city also offers unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the dew to give it its incredible frothy texture.

On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation are unwilling to take up the art.

A renowned chef from Lucknow has often said that the city's immense food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will be realized only if Lucknow can now build recognition about its under-the-radar eateries.

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

The global recognition, it is anticipated, will encourage more people globally to explore these narratives and experience the city to delight in the food wonders of Lucknow.