Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has consistently been a food lovers' paradise, with inhabitants and travelers alike praising its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – including it in a exclusive list of global cities and igniting hopes that it will highlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a catalyst of city development that is sustainable".
The accolade "demonstrates its deep-rooted gastronomic legacy and lively culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this coveted list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city is little surprise to its residents or passionate food lovers. Many share the view that it is "better late than never".
With the UNESCO accolade, this adored, chaotic, and eclectic city – the administrative center of India's most populous state – is at last in the limelight for what has always characterized its soul: an immense love for food.
"'The day's menu, how will it be cooked' is a constant conversation from morning until night in many homes," explains a local cultural expert. "And you are truly evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its tender kebabs and a distinctive take on biryani that were invented, evolved, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of food experimentation, blending Persian and local Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His chefs processed the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But arguably the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the cooks also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are little shops and stalls – hidden delights that are wildly favored by the locals.
In the heart of the city of Hazratganj, huge crowds start assembling from 5 am at a legendary tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
To start the day, one can make their way to a no-frills joint situated in the old city area of Aminabad. Almost 150 years after it was established, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also offers remarkable seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The method of making it is precise and involved. The vendor beats the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but say that their children are reluctant to take up the skill.
A celebrity 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 real value from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to lively restaurants, and closely held family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to discover these tales and experience the city to savour the gastronomic treasures of Lucknow.
