Lucknow, long celebrated by food lovers for its melt-in-the-mouth kebabs, aromatic biryani and delicate desserts, has received global recognition with Unesco designating it a Creative City of Gastronomy. The honour has placed the capital of Uttar Pradesh on an elite international list of cities that use creativity as a catalyst for sustainable urban development, reaffirming the city’s reputation as one of India’s most enduring culinary capitals.
With this recognition, Lucknow has become only the second Indian city, after Hyderabad in 2019, to secure a place in the coveted gastronomy network, which currently includes around 70 cities worldwide and more than 400 across all creative fields. Unesco officials described the designation as an acknowledgment of Lucknow’s deep culinary roots and thriving food culture. Tim Curtis, director and representative of the Unesco Regional Office for South Asia, said the recognition honours the city’s rich cultural legacy while opening doors for international collaboration and exchange.
For residents and culinary enthusiasts, the announcement has come as a long-awaited validation rather than a surprise. Many echo celebrity chef Ranveer Brar’s view that the recognition, though overdue, is well deserved. Known as the City of Nawabs, Lucknow’s identity has for centuries been inseparable from its food, shaped under the patronage of its 18th and 19th century rulers whose royal kitchens became laboratories of culinary innovation. Persian influences blended seamlessly with local Indian techniques, giving rise to the refined Awadhi cuisine that continues to define the city.
Food historians note that some of Lucknow’s most iconic dishes date back hundreds of years. The legendary galouti kebab, famed for its softness, is believed to have been crafted for an ageing nawab who could no longer chew. Cooks perfected the art of mincing meat with papaya and spices to create a texture so tender it dissolved in the mouth. Equally significant was the development of the dum pukht technique, in which food is slow-cooked over a low flame in sealed pots. Popularised during Nawab Asaf-ud-Daulah’s reign, the method emerged from a work-for-food programme during a famine and later became central to Awadhi cooking. In modern times, the technique was revived and popularised by the late chef Imtiaz Qureshi, whose influence extended to iconic restaurants in Delhi.
Beyond kebabs and biryani, Lucknow’s culinary landscape is remarkably diverse. Rich kormas, fragrant sheermal and indulgent desserts like shahi tukda reflect royal indulgence, while the city’s vegetarian traditions, rooted in the Baniya community, have contributed an equally vibrant repertoire of sweets, seasonal delicacies and street food. From spicy chaat to winter-only treats such as makkhan malai, the cuisine celebrates both seasonality and craftsmanship.
Much of this heritage thrives in modest, timeworn establishments scattered across the city. In Hazratganj, crowds gather before dawn at the decades-old Sharmaji Tea Stall for clay cups of masala chai and buttered buns, while in Aminabad, the nearly 150-year-old Netram continues to draw patrons with its kachoris and jalebis, prepared using closely guarded family methods passed down through generations.
Cultural advocates say the Unesco tag offers an opportunity to preserve these traditions at a time when many younger generations are reluctant to carry them forward. Madhavi Kuckreja of the Sanatkada Trust notes that food in Lucknow is more than sustenance; it is a daily conversation, a marker of identity and pride. Chefs and historians alike hope the international recognition will draw attention not only to famous dishes but also to lesser-known eateries and stories that give the city its distinctive flavour. With global eyes now on Lucknow, the hope is that its culinary narratives will continue to simmer, evolve and inspire visitors from around the world.
