Delectable kebabs, aromatic biryani, and whipped, ethereal desserts.
The historic city in northern India of Lucknow has long been a haven for gastronomes, with locals and visitors equally celebrating its exquisite cuisine.
An International Accolade
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a UNESCO Creative City for Gastronomy – adding it to a exclusive list of global cities and igniting hopes that it will showcase Lucknow's exceptional food. With this designation, it becomes part of a international community of over 400 metropolises across over 100 countries committed to promoting "artistic expression as a driver of sustainable urban development".
The recognition "demonstrates its deep-rooted food heritage and dynamic culinary scene," as noted by a official from UNESCO's regional bureau for South Asia.
Lucknow is only the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers internationally.
A City Defined by Food
The accolade for this venerable city comes as little surprise to its locals or passionate food lovers. Many echo the opinion that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and diverse city – the administrative center of India's largest state – is at last in the global gaze for what has always shaped its soul: an unparalleled passion for food.
"'The day's menu, how should it be prepared' is a ongoing conversation from waking up until going to bed in many homes," explains a local cultural expert. "And you are often judged by the standard of food that is produced in your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a singular take on biryani that were created, evolved, and taken 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 cuisine of Awadh.
It was in this era that Lucknow's iconic kebabs were created. As the tale is told that the galouti kebab was invented 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 biggest contribution of the cooks of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich 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 celebrates local ingredients but also gives the city its exquisitely crafted Indian desserts, sweets, and distinctive street food, like chaat – zesty fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – little-known treasures that are extremely loved by the locals.
In the city center of Hazratganj, throngs of people start milling around from early morning at a famous tea stall to get a steaming cup of spiced tea with milk, presented in earthenware cups, along with pillowy soft buns lathered with freshly churned white butter.
For breakfast, one can make their way to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was set up, the place is still highly popular 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 frothy dessert available in the winter. The method of making it is scientific and demanding. The vendor hand-churns the milk and then sets it out at night, allowing the dew to give it its unique light consistency.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Many but say that their younger generation do not want to learn the craft.
A renowned chef from Lucknow has often said that the city's rich food legacy puts it right on top of the Indian street food experience. The true benefit from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its hidden eateries.
Every dish in Lucknow comes with a history – shaped by family-run food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to learn these tales and visit the city to delight in the culinary delights of Lucknow.
