Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has forever been a haven for gastronomes, with residents and visitors alike praising its superb cuisine.
Worldwide Recognition
In a recent announcement, Unesco honored it as a Creative City of Gastronomy – placing it on a select group of world cities and sparking hopes that it will highlight Lucknow's exceptional food. With this status, it becomes part of a international community of over 400 cities across more than 100 countries dedicated to promoting "innovation as a key factor of city development that is sustainable".
The recognition "is a testament to its centuries-old culinary traditions and vibrant food ecosystem," as noted by a spokesperson from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was selected in 2019 – to secure a position in this highly sought-after list of seventy urban centers around the world.
A Metropolis Shaped by Cuisine
The recognition for this time-honored city comes as little surprise to its residents or avid food lovers. Many share the sentiment that it is "a recognition that was delayed".
With the UNESCO accolade, this cherished, bustling, and vibrant city – the administrative center of India's most populous state – is finally in the global gaze for what has perennially defined its heart: an profound devotion for food.
"'The day's menu, the method of preparation' is a ongoing conversation from morning until night in most homes," notes 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 Nawabi City – as it's often referred to after its 18th and 19th Century opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a singular take on biryani that were invented, refined, and raised to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Persian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's renowned kebabs were developed. Legend has it that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His chefs minced the meat with papaya, kesar, and a blend of spices and made it so silky that it needed no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, slow heat, with the pot's lid tightly sealed with a flour paste.
More Than Just Famous Dishes
Besides the obvious kebabs and biryani, the culinary masters also built up a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is additionally a haven for vegetarians.
The local traditionally vegetarian community's cuisine doesn't just showcases local ingredients but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Hidden Gems and Legacy Eateries
Virtually on every corner, there are little shops and stalls – hidden treasures that are extremely popular with the locals.
In the central district of Hazratganj, huge crowds start gathering from the crack of dawn at a renowned tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with fluffy buns slathered with freshly churned white butter.
To start the day, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert available in the winter. The method of making it is intricate and involved. The vendor beats the milk and then sets it out at night, allowing the nighttime moisture to give it its amazing frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children are reluctant to take up the art.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy places it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from modest street carts to lively restaurants, and guarded family recipes.
The worldwide honor, it is hoped, will encourage more people worldwide to discover these tales and experience the city to taste the culinary delights of Lucknow.
