Delectable kebabs, scented biryani, and fluffy, ethereal desserts.
The metropolis in India's north of Lucknow has long been a dream destination for epicures, with locals and visitors equally celebrating its remarkable cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization recognised it as a Creative City of Gastronomy – placing it on a select list of world cities and igniting hopes that it will spotlight Lucknow's sublime food. With this title, it joins a global network of cities urban centers across over 100 countries committed to promoting "creativity as a driver of development that sustains urban life".
The honor "is a testament to its profound food heritage and lively food ecosystem," according to a representative from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was selected in 2019 – to find a place in this coveted list of seventy urban centers worldwide.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city arrives as little surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the capital of India's biggest state – is now in the global gaze for what has consistently shaped its heart: an immense devotion for food.
"'What's for dinner, the method of preparation' is a ongoing conversation from morning until night in many homes," explains a local cultural expert. "And you are often assessed by the excellence of food that is produced in your kitchen."
An Imperial Food Tradition
The Nawabi City – as it's popularly called after its historic opulent Muslim rulers – is famed for its tender kebabs and a distinctive take on biryani that were conceived, perfected, and taken to sublime levels in their opulent kitchens.
These kitchens of the nobility were hubs of gastronomic creativity, blending Iranian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. Legend has it that the mutton galouti was devised to cater to an ageing nawab who had no longer had his teeth. His cooks processed the meat with raw papaya, saffron, and spices and made it so soft that it needed no chewing.
But perhaps the greatest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
Besides the obvious kebabs and biryani, the cooks also developed a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is additionally a haven for vegetarians.
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
Almost on many street corners, there are small establishments and carts – lesser-known treasures that are immensely favored by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from 5 am at a famous tea stall to get a steaming cup of milky masala chai, offered in earthenware cups, along with pillowy soft buns covered in freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers remarkable seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The process of making it is precise and complicated. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many though say that their younger generation do not want to take up the art.
A celebrity chef from Lucknow has frequently stated that the city's rich food legacy places it at the very pinnacle of the Indian street food experience. The significant impact from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow has a narrative – influenced by generational food businesses, from modest street carts to bustling restaurants, and secret family recipes.
The global recognition, it is anticipated, will encourage more people around the world to discover these narratives and visit the city to delight in the culinary delights of Lucknow.
