India’s cultural and culinary map just got richer. On World Cities Day, Lucknow, the heart of Awadhi culture, was officially designated as a UNESCO City of Gastronomy, making it the second Indian city after Hyderabad (2019) to receive this prestigious recognition. This honor places Lucknow among an elite global network of cities celebrated for their culinary creativity and cultural significance. It isn’t just about food; it’s about preserving centuries of history, artistry, and community that continue to simmer in every pot and plate across the city.

Where History Meets Hunger: The Legacy of Awadhi Cuisine

For over two millennia, the region of Awadh has been a melting pot of civilizations, cultures, and communities. The city’s distinctive cuisine reflects a symphony of Indic and Persian influences, born from centuries of exchange between Hindu and Muslim traditions. Lucknow, once known as “Shiraz-e-Hind” and the “Golden City of India,” developed its reputation for refinement under the patronage of the Nawabs of Awadh. During the 18th and 19th centuries, royal kitchens became laboratories of taste where bawarchis (chefs) and rakabdars (head cooks) perfected the now-famous dum pukht style of slow cooking. From tender galouti kebabs and fragrant biryanis to rich kormas, sheermal, and the royal dessert shahi tukda, each dish told a story of patience, precision, and passion. 

The Streets Still Tell the Story

While Nawabi feasts may have once been exclusive to the royal court, today, their legacy lives on in the bustling bazaars of Hazratganj, Chowk, and Wazirganj. Here, amid the aroma of sizzling kebabs and simmering curries, generations of cooks have kept Lucknow’s culinary flame alive. Families pass down recipes by word of mouth, and each stall or eatery adds its own twist to ancient dishes, blending tradition with innovation. For locals, it’s not just food. It’s emotion. The taste of a tunday kebab on a rainy evening, the warmth of a nihari breakfast after morning prayers, or the sweetness of a malai gilori at the end of a long day—these are experiences that connect Lucknowites to their heritage in the most personal way.

From Royal Kitchens to Global Recognition

Lucknow’s food story may have begun in royal kitchens, but it was chefs like the late Imtiaz Qureshi who took it to the world. A master of Awadhi cuisine, Chef Qureshi popularized the dum pukht technique beyond Lucknow, introducing it to five-star hotels and global audiences. His work transformed regional dishes into culinary icons, giving India’s food culture the recognition it deserved on the global map. Thanks to chefs like him, what was once the pride of Nawabs became the pride of a nation.

UNESCO’s Seal of Recognition: What It Means

Being named a UNESCO City of Gastronomy is more than just a title; it’s a commitment. It acknowledges Lucknow’s living culinary traditions, sustainable food practices, and community-based preservation efforts. UNESCO’s recognition celebrates not just royal recipes but also street-side ingenuity, modern chefs, and everyday cooks who keep the spirit of Awadhi cuisine alive. As UNESCO put it, such recognition honors the continuum of creativity from the grandeur of royal courts to the humble stalls that line Chowk’s narrow lanes.

A Global Culinary Destination

With this recognition, Lucknow is poised to attract global travelers and food enthusiasts eager to explore the soul of Awadhi cuisine. Culinary tourism is expected to receive a major boost, creating opportunities for local chefs, home-based cooks, and small food businesses. The challenge and opportunity now lie in balancing heritage with innovation and preserving authenticity while embracing modern sustainability. As the city continues to evolve, one thing remains unchanged: its deep, abiding love for good food and good company. Lucknow’s recognition as a UNESCO City of Gastronomy is not just an award; it’s a tribute to centuries of artistry, coexistence, and culinary excellence. It celebrates not just what the city cooks, but what it stands for: unity in diversity, creativity born of culture, and a shared table that welcomes all.