Mouth-watering kebabs, fragrant biryani, and airy, cloud-like desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors alike swearing by its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization recognised it as a UNESCO Creative City for Gastronomy – adding it to a select list of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a worldwide network of cities metropolises across over 100 countries committed to promoting "artistic expression as a catalyst of sustainable urban development".
The honor "is a testament to its profound food heritage and vibrant gastronomic culture," as noted by a spokesperson from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this coveted list of 70 cities internationally.
A City Defined by Food
The honor for this historic city comes as no surprise to its locals or dedicated food lovers. Many echo the view that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and eclectic city – the capital of India's biggest state – is at last in the limelight for what has perennially shaped its heart: an immense passion for food.
"'What will be cooked, the method of preparation' is a continued conversation from waking up until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the excellence of food that is produced in your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its 18th and 19th Century wealthy Muslim rulers – is famed for its tender kebabs and a unique take on biryani that were created, perfected, and raised to exquisite levels in their imperial kitchens.
These imperial kitchens were centers of culinary innovations, fusing Persian and indigenous Indian styles to create what became known as the culinary tradition of Awadh.
It was in that period that Lucknow's most famous kebabs were created. Legend has it that the mutton galouti was created to feed an ageing nawab who had lost his teeth. His culinary artists ground the meat with raw papaya, saffron, and a blend of spices and made it so silky that it required no chewing.
But perhaps the greatest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, slow heat, with the pot's lid tightly sealed with dough.
More Than Just Famous Dishes
In addition to the obvious kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a sweet bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are tiny kiosks and kiosks – little-known delights that are immensely popular with the locals.
In the heart of the city of Hazratganj, throngs of people start milling around from the crack of dawn at a legendary tea stall to get a steaming cup of milky masala chai, offered in clay glasses, along with fluffy buns covered in hand-churned white butter.
In the morning, one can head to a unpretentious joint located in the old city area 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).
Preserving Tradition for the Future
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is precise and demanding. The vendor beats the milk and then leaves it out at night, allowing the nighttime moisture to give it its unique light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Some but say that their children are reluctant to take up the craft.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy puts it at the very pinnacle of the Indian street food experience. The true benefit from the UNESCO recognition, it is believed, will materialize only if Lucknow can now create awareness about its hidden eateries.
Every dish in Lucknow has a narrative – crafted by generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is believed, will encourage more people globally to explore these narratives and experience the city to taste the gastronomic treasures of Lucknow.
