Tempting kebabs, scented biryani, and fluffy, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and visitors alike celebrating its superb cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a prestigious group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of cities cities across more than 100 countries committed to promoting "creativity as a key factor of sustainable urban development".
The accolade "demonstrates its centuries-old culinary traditions and dynamic food ecosystem," as noted by a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 global destinations internationally.
An Urban Center with a Culinary Soul
The recognition for this time-honored city comes as no surprise to its inhabitants or passionate food lovers. Many agree with the view that it is "better late than never".
With the UNESCO accolade, this adored, bustling, and eclectic city – the administrative center of India's biggest state – is at last in the spotlight for what has perennially characterized its soul: an unparalleled devotion for food.
"'What's for dinner, how will it be cooked' is a continued dialogue from waking up until night in many homes," explains a local cultural expert. "And you are actually judged by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its historic affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were created, refined, and taken to sublime levels in their royal kitchens.
These royal kitchens were epicenters of gastronomic creativity, fusing Persian and local Indian styles to create what became known as the food of Awadh.
It was in that period that Lucknow's iconic kebabs were developed. The story goes that the mutton galouti was devised to feed an elderly nawab who had lost his teeth. His chefs minced the meat with raw papaya, kesar, and spices and made it so fine that it required no chewing.
But arguably the biggest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, slow heat, with the container's cover tightly closed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on countless corners, there are tiny kiosks and stalls – little-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start gathering from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with incredibly soft buns slathered with freshly churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and demanding. The artisan whisks the milk and then sets it out at night, allowing the dew to give it its amazing light consistency.
On cold mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. A number of though express concern that their younger generation do not want to take up the skill.
A celebrity chef from Lucknow has frequently stated that the city's immense food legacy positions it at the very pinnacle of the Indian street food experience. The real value from the UNESCO recognition, however, will occur only if Lucknow can now generate interest about its lesser-known eateries.
Every dish in Lucknow has a narrative – shaped by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is believed, will inspire more people worldwide to learn these stories and visit the city to delight in the culinary delights of Lucknow.
