Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The northern Indian city of Lucknow has long been a food lovers' paradise, with inhabitants and tourists equally celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of world cities and sparking hopes that it will spotlight Lucknow's peerless food. With this status, it enters a global network of cities urban centers across more than 100 countries committed to promoting "artistic expression as a driver of city development that is sustainable".
The recognition "demonstrates its centuries-old food heritage and lively culinary scene," as stated 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 secure a position in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city arrives as hardly a shock to its residents or passionate food lovers. Many agree with the opinion that it is "an honor long overdue".
With the UNESCO accolade, this beloved, chaotic, and eclectic city – the capital of India's most populous state – is now in the spotlight for what has consistently characterized its essence: an profound love for food.
"'What's for dinner, how should it be prepared' is a continued conversation from morning until going to bed in most homes," states a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its historic affluent Muslim rulers – is renowned for its succulent kebabs and a distinctive take on biryani that were invented, evolved, and taken to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of culinary innovations, merging Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it required no chewing.
But perhaps the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid securely closed with a flour paste.
A Diverse Culinary Landscape
In addition to the obvious kebabs and biryani, the cooks also developed a collection of dishes that included kormas (rich 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 haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also offers the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on many street corners, there are tiny kiosks and kiosks – hidden treasures that are extremely loved by the locals.
In the central district of Hazratganj, throngs of people start gathering from 5 am at a legendary tea stall to get a piping hot cup of spiced tea with milk, presented in earthenware cups, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint situated in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is scientific and demanding. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though say that their children are reluctant to master the art.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will encourage more people globally to explore these stories and travel to the city to delight in the food wonders of Lucknow.
