Tempting kebabs, scented biryani, and whipped, ethereal desserts.
The metropolis in India's north of Lucknow has forever been a dream destination for epicures, with residents and visitors alike celebrating its exquisite cuisine.
Worldwide Recognition
Recently, Unesco designated it as a City of Gastronomy within its Creative Cities Network – adding it to a select group of world cities and kindling hopes that it will highlight Lucknow's sublime food. With this designation, it enters a global network of over 400 metropolises across over 100 countries focused on promoting "artistic expression as a key factor of sustainable urban development".
The accolade "is a testament to its centuries-old culinary traditions and lively food ecosystem," as stated by a official from Unesco's regional bureau for South Asia.
Lucknow is merely the second Indian city – after Hyderabad, which was chosen in 2019 – to find a place in this highly sought-after list of 70 cities around the world.
A City Defined by Food
The accolade for this historic city is little surprise to its residents or dedicated food lovers. Many echo the view that it is "a recognition that was delayed".
With the UNESCO accolade, this adored, lively, and diverse city – the administrative center of India's most populous state – is at last in the spotlight for what has consistently characterized its essence: an unparalleled love for food.
"'The day's menu, how should it be prepared' is a ongoing dialogue from morning until night in many homes," states a local cultural expert. "And you are actually evaluated by the excellence of food that is produced in 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 famed for its succulent kebabs and a unique take on biryani that were conceived, perfected, and elevated to exquisite levels in their royal kitchens.
These imperial kitchens were hubs of food experimentation, fusing Iranian and native Indian styles to create what became known as the cuisine of Awadh.
It was during this time that Lucknow's iconic kebabs were developed. As the tale is told that the mutton galouti was devised to feed an ageing nawab who had lost his teeth. His chefs processed the meat with papaya, saffron, and spices and made it so silky that it required no chewing.
But perhaps the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is prepared on a gentle, slow heat, with the pot's lid tightly closed with a flour paste.
A Diverse Culinary Landscape
Besides the well-known kebabs and biryani, the culinary masters also created a collection of dishes that included kormas (creamy 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 dream for plant-based eaters.
The local traditionally vegetarian community's cuisine not only celebrates fresh harvests but also offers the city its highly curated Indian desserts, sweets, and unique street food, like chaat – tangy fried snacks.
Iconic Stalls and Historic Shops
Virtually on every corner, there are tiny kiosks and kiosks – hidden treasures that are immensely favored by the locals.
In the central district of Hazratganj, huge crowds start milling around from early morning at a legendary tea stall to get a piping hot cup of spiced tea with milk, served in kulhads, along with incredibly soft buns slathered with hand-churned white butter.
In the morning, one can make their way to a unpretentious joint located in the historic quarter of Aminabad. Nearly 150 years after it was set up, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Ensuring Legacy Continues
The city also offers special seasonal delights, such as makkhan malai, a frothy dessert found in the winter. The technique of making it is scientific and demanding. The vendor beats the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On chilly mornings, street vendors can be seen in historic neighborhoods like Aminabad and Chowk. Some however express concern that their children do not want to take up the skill.
A well-known culinary expert from Lucknow has often said that the city's immense food legacy positions it right on top of the Indian street food experience. The real value from the UNESCO recognition, it is believed, will occur only if Lucknow can now create awareness about its under-the-radar eateries.
Every dish in Lucknow tells a story – shaped by multi-generational food businesses, from humble street carts to lively restaurants, and closely held family recipes.
The global recognition, it is anticipated, will motivate more people worldwide to explore these narratives and experience the city to taste the culinary delights of Lucknow.
