Mouth-watering kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with locals and visitors equally celebrating its remarkable cuisine.
Worldwide Recognition
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – placing it on a exclusive list of international urban centers and igniting hopes that it will highlight Lucknow's exceptional food. With this status, it joins a global network of over 400 metropolises across more than 100 countries focused on promoting "artistic expression as a key factor of development that sustains urban life".
The honor "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 just the second Indian city – following Hyderabad, which was selected in 2019 – to earn a spot in this prestigious list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this venerable city comes as no surprise to its inhabitants or dedicated food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this cherished, chaotic, and diverse city – the capital of India's largest state – is now in the limelight for what has perennially shaped its essence: an profound devotion for food.
"'What will be cooked, the method of preparation' is a ongoing dialogue from morning until going to bed in most homes," notes a local cultural expert. "And you are truly evaluated by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The Nawabi City – as it's often referred to after its 18th and 19th-century affluent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, refined, and elevated to sublime levels in their royal kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's renowned kebabs were created. The story goes that the mutton galouti was created to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with papaya, saffron, and spices and made it so fine 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 prepared on a low, leisurely heat, with the container's cover securely closed with dough.
A Diverse Culinary Landscape
Besides the famous kebabs and biryani, the cooks also built up 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 additionally a haven for vegetarians.
The local Baniya community's cuisine not only highlights seasonal produce but also provides the city its highly curated Indian desserts, sweets, and distinctive street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Nearly on many street corners, there are little shops and stalls – hidden treasures that are immensely favored by the locals.
In the city center of Hazratganj, large gatherings start milling around from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with incredibly soft buns lathered with freshly churned white butter.
To start the day, one can visit a no-frills joint operating in the historic quarter of Aminabad. Nearly 150 years after it was founded, the place is still in great demand for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also boasts unique treats of the season, such as makkhan malai, a airy dessert available in the winter. The process of making it is scientific and involved. The cook hand-churns the milk and then sets it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of however express concern that their children are unwilling to master the art.
A celebrity chef from Lucknow has often said that the city's profound food legacy positions it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, however, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from modest street carts to bustling restaurants, and closely held family recipes.
The worldwide honor, it is anticipated, will inspire more people around the world to discover these stories and visit the city to delight in the culinary delights of Lucknow.
