Tempting kebabs, aromatic biryani, and airy, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a food lovers' paradise, with locals and visitors alike praising its remarkable cuisine.
Worldwide Recognition
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 exclusive group of global cities and kindling hopes that it will showcase Lucknow's sublime food. With this title, it joins a worldwide network of over 400 metropolises across over 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The honor "stands as proof of its deep-rooted food heritage and vibrant gastronomic culture," according to a official from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was selected in 2019 – to earn a spot in this highly sought-after list of seventy urban centers worldwide.
An Urban Center with a Culinary Soul
The honor for this historic city comes as no surprise to its residents or passionate food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO recognition, this beloved, lively, and eclectic city – the capital of India's most populous state – is at last in the global gaze for what has always defined its soul: an profound passion for food.
"'What will be cooked, how will it be cooked' is a constant conversation from morning until night in most homes," states a local cultural expert. "And you are often judged by the standard of food that emerges from your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its tender kebabs and a unique take on biryani that were invented, evolved, and raised to sublime levels in their imperial kitchens.
These royal kitchens were centers of culinary innovations, fusing Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's most famous kebabs were created. The story goes that the mutton galouti was created to feed an elderly nawab who had no longer had his teeth. His culinary artists processed the meat with raw papaya, saffron, and a blend of spices and made it so soft that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the container's cover securely sealed with dough.
More Than Just Famous Dishes
Apart from the famous 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just highlights seasonal produce but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on every corner, there are little shops and kiosks – little-known treasures that are immensely popular with the locals.
In the heart of the city of Hazratganj, large gatherings start gathering from the crack of dawn at a famous tea stall to get a steaming cup of milky masala chai, presented in kulhads, along with pillowy soft buns lathered with freshly churned white butter.
To start the day, one can make their way to 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).
Preserving Tradition for the Future
The city also boasts unique seasonal delights, such as makkhan malai, a cloud-like dessert available in the winter. The process of making it is scientific and involved. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of however note that their younger generation do not want to master the craft.
A renowned chef from Lucknow has frequently stated that the city's rich food legacy positions it at the very pinnacle of the Indian street food experience. The real value 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 – influenced by family-run food businesses, from modest street carts to lively restaurants, and secret family recipes.
The global recognition, it is believed, will motivate more people around the world to discover these tales and experience the city to savour the culinary delights of Lucknow.
