Mouth-watering kebabs, fragrant biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has forever been a food lovers' paradise, with inhabitants and visitors equally praising its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a Creative City of Gastronomy – placing it on a prestigious group of global cities and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it becomes part of a international community of cities urban centers across more than 100 countries committed to promoting "innovation as a driver of sustainable urban development".
The honor "demonstrates its profound gastronomic legacy and vibrant gastronomic culture," as noted by a spokesperson from UNESCO's Regional Office for South Asia.
Lucknow is just the second Indian city – following Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A Metropolis Shaped by Cuisine
The honor for this time-honored city comes as hardly a shock to its inhabitants or avid food lovers. Many agree with the opinion that it is "better late than never".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the global gaze for what has perennially characterized its essence: an profound devotion for food.
"'The day's menu, the method of preparation' is a continued conversation from waking up until going to bed in most homes," notes a local cultural expert. "And you are actually assessed by the standard of food that comes out of your kitchen."
An Imperial Food Tradition
The City of Nawabs – as it's often referred to after its 18th and 19th-century wealthy Muslim rulers – is renowned for its melt-in-the-mouth kebabs and a unique take on biryani that were created, evolved, and taken to extraordinary levels in their opulent kitchens.
These kitchens of the nobility were epicenters of gastronomic creativity, blending 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 developed. Legend has it that the mutton galouti was devised to feed an ageing nawab who had no longer had his teeth. His cooks ground the meat with raw papaya, kesar, and a blend of spices and made it so soft that it required no chewing.
But arguably the most significant contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a low, leisurely heat, with the container's cover securely closed with a flour paste.
More Than Just Famous Dishes
In addition to the famous kebabs and biryani, the cooks also developed a vast array 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine not only showcases fresh harvests but also offers the city its exquisitely crafted Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Hidden Gems and Legacy Eateries
Virtually on countless corners, there are tiny kiosks and kiosks – little-known treasures that are wildly favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a renowned tea stall to get a steaming cup of spiced tea with milk, offered in clay glasses, along with fluffy buns slathered with freshly churned white butter.
For breakfast, one can make their way to a simple joint operating in the historic quarter of Aminabad. Almost 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).
Ensuring Legacy Continues
The city also presents special treats of the season, such as makkhan malai, a cloud-like dessert found in the winter. The method of making it is scientific and complicated. The cook beats the milk and then leaves it out at night, allowing the dew to give it its incredible light consistency.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. A number of but express concern that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has noted that the city's profound food legacy places 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 generate interest about its lesser-known eateries.
Every dish in Lucknow comes with a history – crafted by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will motivate more people globally to explore these narratives and visit the city to delight in the culinary delights of Lucknow.
