Delectable kebabs, aromatic biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has long been a haven for gastronomes, with inhabitants and visitors alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, UNESCO designated it as a Creative City of Gastronomy – adding it to a select roster of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it enters a worldwide network of cities urban centers across more than 100 countries focused on promoting "innovation as a driver of sustainable urban development".
The accolade "is a testament to its centuries-old culinary traditions and dynamic culinary scene," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was picked in 2019 – to earn a spot in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as little surprise to its inhabitants or passionate food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO recognition, this beloved, lively, and eclectic city – the administrative center of India's biggest state – is at last in the limelight for what has consistently shaped its soul: an profound passion for food.
"'The day's menu, how should it be prepared' is a continued discussion from waking up until night in many homes," states a local cultural expert. "And you are truly assessed by the quality of food that comes out of your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's often referred to after its historic affluent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were created, evolved, and raised to exquisite levels in their opulent kitchens.
These imperial kitchens were centers of food experimentation, merging Persian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the galouti kebab was created to cater to an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with dough.
More Than Just Famous Dishes
In addition to the well-known kebabs and biryani, the culinary masters also created a collection 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 additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also provides the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are little shops and kiosks – lesser-known gems that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, offered in kulhads, along with incredibly soft buns covered in freshly churned white butter.
To start the day, one can visit a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, 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 remarkable seasonal delights, such as makkhan malai, a airy dessert found in the winter. The process of making it is intricate and complicated. The vendor hand-churns the milk and then leaves it out at night, allowing the dew to give it its unique light consistency.
On crisp mornings, street vendors are often seen in old city areas like Aminabad and Chowk. Many but say that their younger generation are reluctant to master the craft.
A well-known culinary expert from Lucknow has noted that the city's immense food legacy places it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The international acclaim, it is anticipated, will inspire more people worldwide to learn these stories and visit the city to delight in the gastronomic treasures of Lucknow.
