Mouth-watering kebabs, fragrant biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with residents and travelers equally celebrating 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 – placing it on a select group of international urban centers and kindling hopes that it will spotlight Lucknow's peerless food. With this status, it becomes part of a international community of cities cities across more than 100 countries committed to promoting "innovation as a key factor of sustainable urban development".
The recognition "is a testament to its centuries-old culinary traditions and dynamic culinary scene," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to earn a spot in this prestigious list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city is hardly a shock to its inhabitants or avid food lovers. Many echo the opinion that it is "an honor long overdue".
With the UNESCO recognition, this adored, chaotic, and vibrant city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially characterized its essence: an profound devotion for food.
"'What will be cooked, the method of preparation' is a ongoing conversation from morning until night in many homes," states a local cultural expert. "And you are actually assessed by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th-century affluent Muslim rulers – is famed for its tender kebabs and a singular take on biryani that were created, perfected, and raised to sublime levels in their royal kitchens.
These royal kitchens were hubs of culinary innovations, blending Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an elderly nawab who had lost his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine that it needed no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid securely sealed with dough.
Beyond Kebabs and Biryani
Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine doesn't just celebrates seasonal produce but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Virtually on many street corners, there are tiny kiosks and carts – hidden gems that are wildly favored by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in earthenware cups, along with fluffy buns covered in hand-churned white butter.
For breakfast, one can visit a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was established, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents unique seasonal delights, such as makkhan malai, a airy dessert savored in the winter. The technique of making it is intricate and involved. The artisan beats the milk and then exposes it at night, allowing the nighttime moisture to give it its amazing frothy texture.
On cold mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of however say that their children are reluctant to master the craft.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy places 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from modest street carts to bustling restaurants, and guarded family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to explore these stories and experience the city to savour the culinary delights of Lucknow.
