Mouth-watering kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with residents and travelers equally praising its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a Creative City of Gastronomy – placing it on a prestigious roster of world cities and kindling hopes that it will highlight Lucknow's peerless food. With this title, it becomes part of a global network of cities urban centers across more than 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The recognition "demonstrates its centuries-old food heritage and vibrant food ecosystem," according to a spokesperson from UNESCO's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this coveted list of 70 cities internationally.
A City Defined by Food
The accolade for this time-honored city comes as no surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, bustling, and diverse city – the capital of India's most populous state – is now in the global gaze for what has consistently characterized its soul: an unparalleled love for food.
"'What will be cooked, the method of preparation' is a continued discussion from morning until night in many homes," states a local cultural expert. "And you are often evaluated by the excellence of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's widely known after its 18th and 19th-century opulent Muslim rulers – is noted for its melt-in-the-mouth kebabs and a distinctive take on biryani that were conceived, evolved, and raised to extraordinary levels in their opulent kitchens.
These royal kitchens were hubs of gastronomic creativity, fusing Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were fashioned. Legend has it that the galouti kebab was devised to cater to an ageing nawab who had lost his teeth. His chefs ground the meat with raw papaya, saffron, and spices and made it so soft that it needed 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 low, leisurely heat, with the pot's lid securely sealed with dough.
More Than Just Famous Dishes
Apart from 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 rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a dream for plant-based eaters.
The local Baniya community's cuisine not only showcases local ingredients but also provides the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Time-Tested Food Joints
Almost on many street corners, there are tiny kiosks and kiosks – lesser-known treasures that are extremely loved by the locals.
In the central district of Hazratganj, huge crowds start assembling from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in clay glasses, along with incredibly soft buns lathered with hand-churned white butter.
To start the day, one can visit a unpretentious joint operating in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also boasts special seasonal delights, such as makkhan malai, a airy dessert available in the winter. The technique of making it is scientific and demanding. The artisan whisks the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On crisp mornings, street vendors can be seen in old city areas like Aminabad and Chowk. A number of but note that their children are unwilling to learn the skill.
A celebrity chef from Lucknow has noted that the city's immense food legacy places it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will materialize only if Lucknow can now build recognition about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by generational food businesses, from modest street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is hoped, will motivate more people worldwide to learn these tales and travel to the city to taste the culinary delights of Lucknow.
