Delectable kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has long been a food lovers' paradise, with locals and travelers equally celebrating its superb cuisine.
A Global Honor
Recently, The United Nations Educational, Scientific and Cultural Organization designated it as a City of Gastronomy within its Creative Cities Network – placing it on a prestigious list of global cities and kindling hopes that it will showcase Lucknow's peerless food. With this title, it becomes part of a international community of more than four hundred cities across more than 100 countries focused on promoting "innovation as a catalyst of development that sustains urban life".
The accolade "is a testament to its deep-rooted culinary traditions and lively food ecosystem," as noted by a official from UNESCO's Regional Office for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to secure a position in this prestigious list of seventy urban centers worldwide.
A City Defined by Food
The accolade for this venerable city is hardly a shock to its inhabitants or avid food lovers. Many share the view that it is "a recognition that was delayed".
With the UNESCO designation, this adored, lively, and diverse city – the administrative center of India's most populous state – is at last in the limelight for what has consistently characterized its essence: an unparalleled love for food.
"'What's for dinner, how should it be prepared' is a constant dialogue from waking up until night in many homes," notes a local cultural expert. "And you are actually evaluated by the excellence of food that emerges from your kitchen."
An Imperial Food Tradition
The City of the Nawabs – as it's widely known after its historic opulent Muslim rulers – is renowned for its succulent kebabs and a unique take on biryani that were invented, perfected, and taken to exquisite levels in their royal kitchens.
These royal kitchens were hubs of food experimentation, fusing Persian and native Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's most famous kebabs were developed. As the tale is told that the mutton galouti was devised to cater to an elderly nawab who had no longer had his teeth. His cooks minced the meat with papaya, kesar, and spices and made it so fine 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 gentle, slow heat, with the container's cover tightly sealed with a flour paste.
A Diverse Culinary Landscape
Apart from the well-known kebabs and biryani, the culinary masters also developed a repertoire 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 vegetarian's paradise.
The local traditionally vegetarian community's cuisine doesn't just showcases fresh harvests but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Nearly on every corner, there are small establishments and stalls – lesser-known treasures that are extremely loved by the locals.
In the heart of the city of Hazratganj, large gatherings start assembling from early morning at a renowned tea stall to get a piping hot cup of milky masala chai, served in earthenware cups, along with pillowy soft buns covered in hand-churned white butter.
In the morning, one can visit a simple 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).
Safeguarding a Culinary Heritage
The city also boasts special treats of the season, such as makkhan malai, a frothy dessert found in the winter. The method of making it is precise and complicated. The vendor whisks the milk and then sets it out at night, allowing the nighttime moisture to give it its incredible frothy texture.
On chilly mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many however say that their children do not want to learn the skill.
A renowned chef from Lucknow has noted that the city's profound food legacy puts it among the best of the Indian street food experience. The true benefit from the UNESCO recognition, however, will be realized 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 modest street carts to busy restaurants, and secret family recipes.
The international acclaim, it is anticipated, will encourage more people worldwide to discover these tales and travel to the city to savour the culinary delights of Lucknow.
