Mouth-watering kebabs, aromatic biryani, and whipped, cloud-like desserts.
The historic city in northern India of Lucknow has consistently been a haven for gastronomes, with inhabitants and tourists alike praising its remarkable cuisine.
An International Accolade
Recently, UNESCO designated it as a City of Gastronomy within its Creative Cities Network – placing it on a select roster of world cities and sparking hopes that it will showcase Lucknow's peerless food. With this designation, it enters a international community of cities cities across more than 100 countries dedicated to promoting "artistic expression as a driver of development that sustains urban life".
The accolade "stands as proof of its deep-rooted culinary traditions and dynamic gastronomic culture," as stated by a official from Unesco's Regional Office for South Asia.
Lucknow is just the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this prestigious list of 70 cities internationally.
An Urban Center with a Culinary Soul
The accolade for this time-honored city is hardly a shock to its residents or avid food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO recognition, this adored, bustling, and vibrant city – the administrative center of India's most populous state – is at last in the spotlight for what has consistently defined its essence: an immense passion for food.
"'What's for dinner, how should it be prepared' is a continued dialogue from morning until going to bed in many homes," states a local cultural expert. "And you are often judged by the quality of food that emerges from your kitchen."
A Royal Culinary Legacy
The City of the Nawabs – as it's popularly called after its 18th and 19th-century opulent Muslim rulers – is noted for its succulent kebabs and a distinctive take on biryani that were created, perfected, and raised to extraordinary levels in their royal kitchens.
These royal kitchens were centers of food experimentation, blending Persian and local Indian styles to create what became known as the food of Awadh.
It was in this era that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was invented to cater to an ageing nawab who had no longer had his teeth. His chefs minced the meat with papaya, saffron, and spices and made it so silky that it needed no chewing.
But arguably the biggest contribution of the cooks of Awadh was the slow-cooking Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly sealed with dough.
A Diverse Culinary Landscape
In addition to the famous kebabs and biryani, the culinary masters also created a vast array of dishes that included kormas (rich curries), sheermal (saffron-infused flatbread), and shahi tukda (a rich bread pudding).
However, Lucknow is not only about kebabs and biryani – the region is also a vegetarian's paradise.
The local Baniya community's cuisine not only showcases fresh harvests but also gives the city its meticulously prepared Indian desserts, sweets, and unique street food, like chaat – zesty fried snacks.
Time-Tested Food Joints
Virtually on countless corners, there are little shops and kiosks – little-known delights that are wildly popular with the locals.
In the central district of Hazratganj, large gatherings start assembling from the crack of dawn at a renowned tea stall to get a piping hot cup of milky masala chai, served in kulhads, along with fluffy buns covered in freshly churned white butter.
For breakfast, one can head to a no-frills joint located in the old city area of Aminabad. Almost 150 years after it was founded, the place is still much sought-after for its freshly fried kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The process of making it is scientific and complicated. The artisan beats the milk and then leaves it out at night, allowing the dew to give it its incredible airy feel.
On cold mornings, street vendors line up in old city areas like Aminabad and Chowk. A number of though express concern that their younger generation are unwilling to master the skill.
A celebrity chef from Lucknow has often said that the city's rich food legacy positions 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 build recognition about its under-the-radar eateries.
Every dish in Lucknow comes with a history – influenced by generational food businesses, from humble street carts to lively restaurants, and secret family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to discover these narratives and experience the city to taste the culinary delights of Lucknow.
