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Lucknow earns UNESCO gastronomy designation
The northern Indian city of Lucknow has been recognized by UNESCO as a Creative City of Gastronomy, joining a global network of 408 cities across more than 100 countries. The designation highlights the city's deep-rooted culinary traditions and vibrant food culture, officials announced last month.
Recognition long overdue, say locals
Lucknow, the capital of India's most populous state, Uttar Pradesh, is celebrated for its kebabs, biryani, and delicate desserts. Residents and food enthusiasts, including celebrity chef Ranveer Brar, welcomed the honor, with many calling it a belated acknowledgment of the city's culinary legacy.
Tim Curtis, director of UNESCO's Regional Office for South Asia, described the recognition as a testament to Lucknow's rich cultural heritage. "It honors the city's traditions while opening doors for international collaboration," he said.
Lucknow is only the second Indian city to receive the designation, following Hyderabad, which was added to the list in 2019.
A legacy of royal kitchens and slow-cooked flavors
Known as the City of Nawabs, Lucknow's cuisine traces its origins to the 18th and 19th centuries, when wealthy Muslim rulers fostered culinary innovation. Persian and local Indian styles blended in royal kitchens, giving rise to the Awadh region's distinctive dishes.
Among the city's most famous creations are melt-in-the-mouth kebabs, including the galouti kebab, reportedly invented for an aging nawab who had lost his teeth. Cooks minced mutton with papaya, saffron, and spices to create a silky texture that required no chewing.
The dum pukht technique, another hallmark of Awadhi cuisine, involves slow-cooking food in a sealed pot to preserve flavors. Legend attributes its popularity to Nawab Asaf-ud-Daulah, who introduced it during a famine as a way to feed workers efficiently.
Chef Imtiaz Qureshi, a pioneer of Awadhi cuisine, later revived and commercialized the technique, establishing iconic restaurants like Delhi's Bukhara and Dum Pukht, which rank among Asia's top dining destinations.
Beyond kebabs: A paradise for vegetarians
While Lucknow is famed for its meat dishes, it also offers a rich vegetarian tradition. The local Baniya community's cuisine features seasonal produce, curated desserts, and street food like chaat, a tangy, spicy snack.
Hidden gems dot the city, from Sharmaji Tea Stall in Hazratganj-where crowds gather at dawn for masala chai and buttered buns-to Netram, a 150-year-old eatery in Aminabad serving crispy kachoris and jalebis. Pranshu Agarwal, a sixth-generation owner, emphasized the importance of preserving family recipes. "This runs in my blood. There's nothing else I'd rather do," he said.
Seasonal delights and generational craftsmanship
Lucknow's culinary calendar includes seasonal specialties like makkhan malai, a frothy winter dessert made by exposing hand-churned milk to dew overnight. However, many traditional vendors worry about the future, as younger generations show little interest in learning these time-honored techniques.
Madhavi Kuckreja, founder of the Sanatkada Trust, which documents the city's kitchens, noted that every dish tells a story. "From street carts to family-run restaurants, Lucknow's food is shaped by generational businesses and guarded recipes," she said.
Hopes for global attention and preservation
Chef Brar believes the UNESCO recognition could shine a light on Lucknow's lesser-known eateries. "The real value lies in creating awareness about these hidden treasures," he said.
With the designation, locals hope the city's culinary heritage will attract global visitors eager to savor its flavors and learn the stories behind them.
