Updated on: Nov 1, 2025 | 9:14 PM IST

Lucknow, the historic City of Nawabs, has long been synonymous with royal elegance, refined etiquette, and culinary artistry. Now, it has earned one of the world’s most prestigious cultural recognitions — being officially designated a UNESCO Creative City of Gastronomy. The announcement was made on World Cities Day, during the 43rd Session of the UNESCO General Conference in Samarkand, Uzbekistan.

With this recognition, Lucknow joins an elite circle of 70 cities worldwide celebrated for their culinary brilliance, creativity, and contribution to global food heritage. The achievement cements Lucknow’s reputation as India’s culinary capital, and marks it as only the second Indian city — after Hyderabad — to receive the coveted title.

A Global Honour for a Timeless Culinary Legacy

UNESCO’s South Asia division shared the news on X (formerly Twitter), writing:
“Lucknow has been designated a UNESCO Creative City of Gastronomy! Celebrating its centuries-old Awadhi culinary heritage and creative spirit shaping global gastronomy.”

The designation highlights the depth and diversity of Awadhi cuisine, a tradition that has evolved over centuries under the influence of Mughal, Persian, and regional Indian culinary practices. From the royal kitchens of the Nawabs of Awadh to the bustling street food stalls of Hazratganj and Chowk, Lucknow’s food has always been more than sustenance — it is an art form that represents culture, community, and creativity.

Why Lucknow Won the ‘City of Gastronomy’ Title

Lucknow’s recognition by UNESCO rests on its over 100-year-old Awadhi culinary tradition, which seamlessly blends royal refinement with everyday innovation. The city’s food culture, deeply tied to its history and social fabric, was described in the nomination dossier as a “celebration of living with creativity and conviviality.”

The dossier showcased how food in Lucknow extends beyond nutrition — it is a medium of cultural expression, hospitality, and inclusion. The city’s famed dishes — galouti kebab, Awadhi biryani, tokri chaat, puri-kachori, malai gilori, and sheermal — are more than recipes; they are stories of craftsmanship and mentorship, passed down through generations of ustads (master chefs) and khandani families who have preserved centuries-old techniques.

Experts who contributed to the UNESCO dossier emphasised that Lucknow’s cuisine represents the Ganga-Jamuni tehzeeb — the harmonious cultural synthesis of Hindu and Muslim traditions that defines the ethos of Uttar Pradesh. This unique confluence of communities, customs, and creativity has made Lucknow’s food a powerful symbol of cultural dialogue, unity, and peace.

The Philosophy Behind the Plate

The UNESCO submission also advocated for food as a vehicle for dialogue, inclusion, and sustainability. Lucknow’s culinary practices — from slow cooking over charcoal (dum pukht) to communal feasting during festivals — reflect a lifestyle centered on patience, sharing, and craftsmanship.

Each dish, from a simple roomali roti to the delicate seekh kebab, tells a story of artistry, precision, and care. The city’s chefs treat cooking not merely as work but as a form of devotion. Meals are seen as a way to build relationships, celebrate diversity, and preserve shared heritage.

As heritage architect Abha Narain Lambah, who prepared the research dossier, noted, “Lucknow’s cuisine is a living tradition — a tapestry of flavors woven through time, faith, and festivity. It connects the past with the present and the royal kitchens with the modern-day street stalls.”

The Journey to UNESCO Recognition

Lucknow’s journey to the UNESCO title began formally in January 2025, when the Uttar Pradesh Directorate of Tourism submitted the city’s nomination dossier to the Ministry of Culture. After thorough review and consultation, the Ministry approved Lucknow as India’s official entry on March 3, 2025. The city was later confirmed as a UNESCO Creative City of Gastronomy on October 31, 2025.

The 300-page dossier, meticulously compiled with inputs from historians, chefs, academics, and local communities, traced the city’s culinary evolution — from the opulent Awadhi royal banquets to the vibrant bazaar culture that continues to define modern Lucknow. It included oral histories, family recipes, and personal anecdotes from culinary legends and street vendors alike, capturing the city’s enduring relationship with food.

Food as Heritage, Art, and Identity

Lucknow’s cuisine is built upon three enduring principles — hospitality, harmony, and heritage. The city’s legendary chefs, known as rakabdars, once served the Nawabs, perfecting dishes that balanced aroma, texture, and subtlety. Many of these recipes have survived in traditional eateries, such as Tunday Kababi, Rahim’s Nihari, and Royal Café, which continue to attract food enthusiasts from across the globe.

Even today, the city’s food culture thrives in its lanes, households, and festivals. From the delicate shammi kebabsgrilled in the old quarters of Chowk to the sweet fragrance of kulfi and rabri during summer evenings, Lucknow’s culinary landscape is a mosaic of memory and innovation.

The UNESCO recognition also acknowledges the community-driven nature of the city’s food economy, where generations of families — from spice sellers and butchers to bakers and utensil makers — collaborate in preserving culinary traditions while fostering livelihoods.

Impact of the UNESCO Designation

Experts believe that the UNESCO Creative City title will unlock new opportunities for culinary tourism, international collaboration, and employment generation. The designation is expected to attract global attention to Lucknow’s heritage, boosting local businesses, restaurants, and food festivals.

Cultural experts say this recognition will help position Lucknow as a global culinary hub, much like Lyon in France or Chengdu in China — both UNESCO Cities of Gastronomy. It will also encourage academic exchanges, chef residencies, and sustainability projects that highlight the social and environmental aspects of traditional cooking.

Speaking on the achievement, Uttar Pradesh Tourism officials expressed pride in the city’s recognition, noting that the title would “enhance Lucknow’s international visibility, inspire pride among locals, and ensure that the art of Awadhi cuisine continues to thrive for future generations.”

A Living Culinary Capital

For Lucknow, this title is not just a label — it is a celebration of centuries of living tradition. The city’s food culture has always reflected its people’s spirit: gracious, inventive, and resilient.

Whether it is the slow-cooked dum biryani, the melt-in-the-mouth galouti kebab, or the tangy chaat that teases every palate, Lucknow’s cuisine embodies its Ganga-Jamuni tehzeeb — the elegant balance of culture and compassion that defines the city.

As the aroma of kebabs fills the alleys and the clink of kulhads marks yet another evening in this timeless city, Lucknow stands proudly on the global stage — a UNESCO City of Gastronomy, where every meal tells a story, and every flavour keeps history alive.