Kebabs, Biryani, and Much More: Indian City on UNESCO Culinary List
Mouth-watering kebabs, fragrant biryani, and cloud-like desserts define the culinary landscape of Lucknow, a northern Indian city recognized as a food lover’s paradise. Recently awarded the title of Creative City of Gastronomy by UNESCO, Lucknow has joined an elite global network of 408 cities across more than 100 countries that promote creativity as a driver of sustainable urban development. This recognition highlights the city’s rich culinary traditions, with Tim Curtis, director of the UNESCO Regional Office for South Asia, emphasizing its cultural legacy and the potential for international collaboration.
– Culinary Legacy of Lucknow
– Lucknow is only the second Indian city, after Hyderabad in 2019, to be added to this prestigious list of 70 cities worldwide.
– Residents and food enthusiasts, including celebrity chef Ranveer Brar, often express their collective sentiment: “Better late than never.”
– A City Where Food Reigns Supreme
– The capital of Uttar Pradesh, India’s most populous state, Lucknow thrives on its vibrant food culture, deeply rooted in tradition.
– Madhavi Kuckreja, founder of Sanatkada Trust, highlights how food is a constant topic of conversation, with people judged by the quality of their home-cooked meals.
– Culinary Techniques and Innovation
– Dubbed the City of Nawabs for its wealthy Muslim rulers in the 18th and 19th centuries, Lucknow is renowned for its melt-in-the-mouth kebabs and a distinct biryani that has evolved over centuries.
– The famed mutton galouti kebabs were reportedly created to appeal to an elderly nawab who had lost his teeth, featuring finely minced meat blended with spices.
– The Dum Pukht Technique
– A hallmark of Awadhi cuisine, the Dum Pukht technique involves slow-cooking food in a tightly sealed pot, preserving flavors and aromas.
– This method gained prominence during the reign of Nawab Asaf-ud-Daulah, who initiated a work-for-food program during a famine, solidifying the technique’s place in culinary history.
– Beyond Kebabs and Biryani
– While kebabs and biryani dominate the scene, Lucknow’s culinary repertoire also includes delectable kormas (curries), sheermal (saffron flatbread), and shahi tukda (bread pudding).
– The city is a haven for vegetarians, with unique seasonal offerings such as Makkhan Malai, a fluffy dessert available in winter.
– Street Food Culture
– In Hazratganj, the Sharmaji Tea Stall has been a beloved gathering spot since 1949, serving milky masala chai and soft buns slathered in hand-churned butter.
– Breakfast favorites include kachoris and jalebis from Netram, a no-frills eatery operating for nearly 150 years, still upholding traditional recipes.
– Encouraging Culinary Awareness
– Chef Brar champions the city’s culinary heritage, emphasizing the importance of promoting lesser-known eateries.
– Kuckreja notes that every dish in Lucknow carries a story, shaped by generational food businesses that range from street carts to bustling restaurants.
With UNESCO’s recognition, there is hope that more people will be inspired to explore the culinary delights of Lucknow, discovering the rich narratives behind its food. The title not only honors the city’s vibrant culinary traditions but also opens new avenues for food lovers worldwide to come and experience its unique gastronomic heritage.