The northern Indian city of Lucknow has been officially designated as a UNESCO Creative City of Gastronomy, recognizing its rich culinary heritage centered on iconic dishes like kebabs and biryani. This accolade, reported recently by the BBC, places Lucknow among a select group of global cities and is expected to boost its profile on the world stage.
Lucknow, often called the City of Nawabs, has long been a paradise for food lovers, with its Awadhi cuisine drawing visitors from across India and beyond. Last month, UNESCO added Lucknow to its list of Creative Cities of Gastronomy, making it only the second Indian city after Hyderabad to receive this honor. The designation acknowledges the city’s deep-rooted culinary practices and its vibrant food ecosystem, which blends Persian and Indian influences developed over centuries.
The UNESCO Creative Cities Network, established in 2004, aims to promote creativity as a driver of sustainable urban development. With this accolade, Lucknow joins over 400 cities worldwide committed to fostering cultural and economic growth through their unique attributes. Tim Curtis, director of UNESCO’s Regional Office for South Asia, stated that the recognition honors Lucknow’s cultural legacy while opening avenues for international collaboration and exchange.
Awadhi cuisine, the culinary style of Lucknow, was refined in the kitchens of 18th and 19th-century nawabs, who were wealthy Muslim rulers. These royal kitchens were hubs of innovation, giving rise to iconic dishes such as melt-in-the-mouth galouti kebabs, created for an ageing nawab who had lost his teeth. The famous Dum pukht technique, where food is slow-cooked in sealed pots, was popularized during a famine and remains a hallmark of the region’s cooking, emphasizing patience and precision.
Beyond kebabs and biryani, Lucknow’s food scene includes a rich array of vegetarian dishes, desserts, and street food that reflect its diverse cultural tapestry. The local Baniya community’s strictly vegetarian cuisine celebrates seasonal produce, offering delights like makkhan malai, a frothy winter dessert made by hand-churning milk exposed to dew. Street vendors and century-old eateries, such as Sharmaji Tea Stall and Netram, continue to draw crowds with traditional offerings like masala chai and kachoris, preserving family recipes passed down through generations.
Chef Ranveer Brar, a Lucknow native, expressed that the UNESCO recognition is overdue but welcome, emphasizing the need to highlight lesser-known eateries and street food gems. Madhavi Kuckreja of the Sanatkada Trust noted that every dish in Lucknow tells a story shaped by generational food businesses and guarded recipes, with food being a central part of daily life and social judgment. This international acclaim could encourage more people to explore the city’s culinary depths and support efforts to preserve its food heritage.
The designation is expected to enhance Lucknow’s global profile, attracting food tourists and fostering cultural exchanges that benefit local economies. It also underscores the importance of preserving traditional cooking methods and supporting artisanal food producers in an era of rapid urbanization. As Lucknow steps into the spotlight, residents and chefs hope that this recognition will lead to greater awareness and appreciation of Awadhi cuisine worldwide, ensuring its legacy for future generations.
In summary, Lucknow’s inclusion in UNESCO’s Creative Cities of Gastronomy is a testament to its enduring culinary legacy, offering new opportunities for growth, celebration, and the sharing of its rich food culture on an international stage.
