Lucknow has always worn its love for food lightly but confidently. From melt-in-the-mouth kebabs to fragrant biryani and delicate seasonal desserts, the city’s culinary traditions have long inspired devotion among locals and visitors alike. That reputation has now received global validation, with Unesco naming Lucknow a Creative City of Gastronomy last month.
The recognition places the capital of Uttar Pradesh on an elite global list of cities that view food not just as culture, but as a driver of sustainable urban development. Lucknow is only the second Indian city to earn this distinction, after Hyderabad in 2019.
Unesco officials described the honour as a testament to the city’s deep-rooted culinary traditions and vibrant food ecosystem. For residents, however, the announcement felt more like overdue acknowledgement. As chef Ranveer Brar, a Lucknow native, has often said, the city’s food legacy deserved global attention much earlier.
Often called the City of Nawabs, Lucknow’s cuisine evolved in the royal kitchens of Awadh during the 18th and 19th centuries. Persian influences blended seamlessly with local ingredients and techniques, creating a style defined by restraint, balance and patience. Cooking here has always been slow — both in technique and philosophy.
The city’s legendary kebabs and biryani best reflect this approach. The famous galouti kebab, said to have been created for a toothless nawab, is finely minced and delicately spiced to achieve an almost creamy texture. Equally iconic is the dum pukht method of cooking, where food is sealed in heavy pots and cooked over low heat. Popularised during the reign of Nawab Asaf-ud-Daulah, the technique later found renewed life through the work of the late chef Imtiaz Qureshi, who helped introduce Awadhi cuisine to modern India.
Lucknow’s food culture, however, extends well beyond meat. Its vegetarian traditions, shaped largely by the Baniya community, celebrate seasonal produce, precision and craftsmanship. These influences have given the city its refined sweets, vibrant chaat culture and distinctive street food.
Everyday food rituals remain central to the city’s identity. From early-morning crowds at Sharmaji Tea Stall in Hazratganj to century-old sweet shops in Aminabad, food in Lucknow is deeply intertwined with routine, memory and community. Seasonal treats like makkhan malai, a cloud-like winter dessert made by hand and dew, add to the city’s culinary charm.
Food historians believe Unesco’s recognition could help preserve these traditions at a time when younger generations are moving away from labour-intensive culinary crafts. More importantly, it may encourage visitors to look beyond famous dishes and discover the stories behind Lucknow’s kitchens.
For a city where food is both heritage and habit, global recognition feels less like a turning point — and more like a long-awaited salute to a living legacy.
