Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The northern Indian city of Lucknow has forever been a food lovers' paradise, with residents and visitors alike praising its exquisite cuisine.
A Global Honor
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization honored it as a City of Gastronomy within its Creative Cities Network – placing it on a exclusive group of global cities and sparking hopes that it will spotlight Lucknow's peerless food. With this title, it joins a worldwide network of more than four hundred urban centers across over 100 countries dedicated to promoting "creativity as a key factor of city development that is sustainable".
The recognition "stands as proof of its profound food heritage and vibrant culinary scene," as noted by 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 earn a spot in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The recognition for this venerable city is hardly a shock to its locals or dedicated food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, chaotic, and diverse city – the capital of India's most populous state – is finally in the global gaze for what has always defined its essence: an unparalleled love for food.
"'What will be cooked, how should it be prepared' is a continued dialogue from morning until going to bed in most homes," states a local cultural expert. "And you are truly evaluated by the standard of food that is produced in your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's widely known after its 18th and 19th Century affluent Muslim rulers – is noted for its succulent kebabs and a unique take on biryani that were invented, evolved, and raised to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were centers of gastronomic creativity, merging Iranian and indigenous Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were fashioned. As the tale is told that the mutton galouti was invented to feed an ageing nawab who had lost his teeth. His cooks processed the meat with papaya, saffron, and a blend of spices and made it so fine that it required no chewing.
But arguably 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 securely sealed with a flour paste.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya 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 – spicy fried snacks.
Hidden Gems and Legacy Eateries
Almost on every corner, there are tiny kiosks and stalls – little-known treasures that are immensely loved by the locals.
In the city center of Hazratganj, huge crowds start gathering from early morning at a famous tea stall to get a piping hot cup of milky masala chai, presented in kulhads, along with fluffy buns lathered with freshly churned white butter.
To start the day, one can head to a simple joint operating in the historic quarter of Aminabad. Nearly 150 years after it was established, the place is still highly popular for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and involved. The artisan whisks the milk and then exposes it at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in old city areas like Aminabad and Chowk. A number of however say that their children are unwilling to master the craft.
A renowned chef from Lucknow has frequently stated that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will be realized only if Lucknow can now build recognition about its hidden eateries.
Every dish in Lucknow tells a story – crafted by family-run food businesses, from humble street carts to bustling restaurants, and closely held family recipes.
The global recognition, it is believed, will encourage more people globally to explore these stories and visit the city to delight in the food wonders of Lucknow.
