Delectable kebabs, scented biryani, and fluffy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a haven for gastronomes, with residents and tourists alike swearing by its exquisite cuisine.
A Global Honor
In a recent announcement, Unesco recognised it as a UNESCO Creative City for Gastronomy – adding it to a select roster of international urban centers and igniting hopes that it will highlight Lucknow's peerless food. With this status, it joins a worldwide network of over 400 cities across over 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The honor "stands as proof of its deep-rooted culinary traditions and vibrant culinary scene," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was selected in 2019 – to secure a position in this coveted list of seventy urban centers internationally.
A City Defined by Food
The accolade for this venerable city comes as hardly a shock to its residents or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, lively, and diverse city – the capital of India's largest state – is now in the global gaze for what has perennially defined its essence: an immense love for food.
"'The day's menu, how will it be cooked' is a continued discussion from waking up until night in most homes," explains a local cultural expert. "And you are often assessed by the standard of food that comes out of your kitchen."
A Royal Culinary Legacy
The Nawabi City – 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, refined, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, blending Iranian and indigenous Indian styles to create what became known as the cuisine of Awadh.
It was in that period that Lucknow's most famous kebabs were developed. As the tale is told that the galouti kebab was devised to feed an elderly nawab who had no longer had his teeth. His cooks minced the meat with raw papaya, kesar, and spices and made it so soft that it needed no chewing.
But perhaps the most significant contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is cooked on a gentle, leisurely heat, with the pot's lid tightly sealed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on many street corners, there are little shops and stalls – hidden treasures that are wildly loved by the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from early morning at a legendary tea stall to get a steaming cup of spiced tea with milk, served in kulhads, along with pillowy soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a no-frills joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still highly popular for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents special seasonal delights, such as makkhan malai, a cloud-like dessert found in the winter. The process of making it is precise and involved. The cook beats the milk and then leaves it out at night, allowing the dew to give it its unique airy feel.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. A number of but note that their younger generation do not want to take up the craft.
A renowned chef from Lucknow has frequently stated that the city's profound 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 create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by family-run food businesses, from humble street carts to busy restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people worldwide to explore these narratives and travel to the city to savour the food wonders of Lucknow.
