Tempting kebabs, aromatic biryani, and airy, cloud-like desserts.
The metropolis in India's north of Lucknow has consistently been a haven for gastronomes, with residents and tourists alike celebrating its superb cuisine.
Worldwide Recognition
In a recent announcement, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – including it in a exclusive list of international urban centers and igniting hopes that it will spotlight Lucknow's peerless food. With this title, it enters a international community of cities urban centers across over 100 countries dedicated to promoting "artistic expression as a driver of sustainable urban development".
The honor "demonstrates its deep-rooted culinary traditions and dynamic culinary scene," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is only the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of seventy urban centers internationally.
A Metropolis Shaped by Cuisine
The honor for this historic city arrives as little surprise to its inhabitants or dedicated food lovers. Many agree with the sentiment that it is "better late than never".
With the UNESCO designation, this cherished, chaotic, and eclectic city – the administrative center of India's largest state – is at last in the spotlight for what has always defined its soul: an immense devotion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from waking up until going to bed in most homes," explains a local cultural expert. "And you are often evaluated by the standard of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of Nawabs – as it's popularly called after its 18th and 19th Century affluent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to sublime levels in their opulent kitchens.
These imperial kitchens were epicenters of culinary innovations, merging Iranian and local Indian styles to create what became known as the food of Awadh.
It was during this time that Lucknow's renowned kebabs were fashioned. Legend has it that the mutton galouti was created to cater to an ageing nawab who had no longer had his teeth. His culinary artists processed the meat with papaya, kesar, and a blend of spices and made it so silky that it required no chewing.
But perhaps the biggest contribution of the chefs of Awadh was the slow-cooking Dum pukht technique, where food is prepared on a gentle, leisurely heat, with the container's cover securely closed with a flour paste.
Beyond Kebabs and Biryani
Apart from the famous kebabs and biryani, the culinary masters also built up a repertoire of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is not just about kebabs and biryani – the region is additionally a vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Almost on countless corners, there are tiny kiosks and stalls – little-known gems that are extremely popular with the locals.
In the city center of Hazratganj, large gatherings start milling around from 5 am at a renowned tea stall to get a steaming cup of milky masala chai, presented in clay glasses, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Preserving Tradition for the Future
The city also offers special treats of the season, such as makkhan malai, a airy dessert found in the winter. The method of making it is scientific and involved. The artisan hand-churns the milk and then leaves it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors line up in historic neighborhoods like Aminabad and Chowk. Some though express concern that their children are reluctant to learn the art.
A renowned chef from Lucknow has noted that the city's rich food legacy puts it right on top of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now create awareness about its lesser-known eateries.
Every dish in Lucknow comes with a history – influenced by family-run food businesses, from humble street carts to bustling restaurants, and secret family recipes.
The global recognition, it is believed, will inspire more people globally to discover these tales and travel to the city to taste the culinary delights of Lucknow.
