‘Better late than never’: Lucknow’s culinary legacy earns UNESCO recognition for Gastronomy

Lucknow’s celebrated culinary traditions have finally received global recognition, with the city being included in UNESCO’s Creative Cities Network (UCCN) under the category of Gastronomy. The announcement has drawn widespread appreciation from chefs, historians, and cultural experts, who describe the honour as a “long-overdue validation” of the city’s centuries-old food heritage that continues to define India’s gastronomic identity.

The recognition places Lucknow alongside other global food capitals such as Parma in Italy, Chengdu in China, and Istanbul in Turkey, marking a historic moment for Uttar Pradesh’s capital, long known as the heart of Awadhi cuisine. Experts believe that this milestone will not only celebrate the city’s culinary excellence but also boost tourism, promote cultural preservation, and enhance global awareness of Indian gastronomy.

‘Der Aaye, Durust Aaye’: Chefs* *c* *elebrate* *l* *ong-* *a* *waited* *h* *onour

Prominent chefs and food connoisseurs from Lucknow have hailed the UNESCO inclusion as a fitting tribute to the city’s rich culinary traditions.

“Better late than never. This recognition to Lucknow was expected. I think it is a very long-delayed honour that has finally come to a city considered the Mecca of gourmet food,” said Pushpesh Pant, President of the Cuisine Society of India.

Pant noted that while other cities like Delhi and Hyderabad may have comparable culinary traditions, Lucknow’s influence extends far beyond its geographical boundaries. “Lucknow is not only the inheritor of Nawabi food but also a melting pot of several vegetarian rural streams like Bania, Khatri, Brahmin, and Dalit cuisines,” he said. “It truly is a mini-India, including influences from Prabasi Bengalis, Kashmiris, pre-partition Punjabis, and Khatris.”

Celebrity chef Ranveer Brar, who hails from Lucknow, echoed similar sentiments. “Der aaye, durust aaye — better late than never. This recognition by UNESCO was long overdue. It validates the city’s deep culinary heritage and the love we hold for our food,” Brar said. “More importantly, it brings a sense of responsibility for every Lucknowite, including me, to showcase our cuisine to the world with even greater pride and authenticity.”

A* *c* *ulinary* *h* *eritage* *r* *ooted in* *h* *istory and* *d* *iversity

Experts describe Lucknow’s culinary identity as a unique fusion of royal sophistication and everyday diversity. The city’s food, often referred to as Lakhnawi or Awadhi cuisine, evolved during the 18th and 19th centuries under the rule of the Nawabs of Awadh, who were renowned patrons of art, culture, and gastronomy.

Dishes such as galouti kebab, korma, biryani, nihari, and sheermal symbolise this royal heritage. However, historians emphasise that the cuisine is equally influenced by the traditions of common households. “It is not just the food of the elite; it represents the blending of royal and rural traditions,” Pant said. “Lucknow’s culinary culture is inclusive, drawing from Hindu, Muslim, and regional influences, which makes it a true reflection of India’s diversity.”

Storyteller and author Himanshu Bajpai said the recognition will further cement the city’s global reputation. “As Lucknowites, we know about the various culinary delights of our city, their relevance and importance. The award gives us immense happiness, but the bigger takeaway is that Lakhnawi food, already known across the world, will now find a stronger place among global food connoisseurs,” Bajpai noted.

Influence* *b* *eyond* *b* *orders: Lucknow’s* *i* *mpact on Indian* *c* *uisine

According to food historians, Lucknow’s culinary evolution deeply influenced North Indian and Mughlai cuisine. Pant explained that Mughal food, originally simple and nomadic, became refined after being exposed to the culinary sophistication of Awadh.

“The Mughals never had a cuisine of their own, as they came from Central Asia. The idea of Mughlai food as a purely Delhi-based development is a myth,” Pant said. “Delhi’s food became ‘khaane laayak’ (fit to eat) when Lucknow’s influence entered it.”

Historical records, such as Bazm-e-Aakhir by Munshi Faizuddin Dehlvi, also point to this connection. The book describes the final dastarkhwan (feast) of Emperor Bahadur Shah Zafar, which included quintessentially Lucknawi dishes such as dumpukht (slow-cooked meals) and do pyaaza. Pant added that after Emperor Aurangzeb’s death, several weak Mughal rulers took refuge in Awadh for decades, where they acquired a taste for Lucknow’s food and brought bawarchis (chefs) back to Delhi with them.

‘Long Overdue’* *r* *ecognition for India’s* *c* *ulinary* *c* *apital

Many chefs and experts describe the UNESCO recognition as “long overdue,” citing Lucknow’s immense contribution to India’s culinary identity. The city’s influence on Indian gastronomy, its preservation of centuries-old cooking techniques, and its ability to balance royal and rustic flavours make it deserving of global acclaim, they said.

“Lucknow’s food heritage has defined India’s gastronomic map for generations,” Pant said. “It shaped cuisines across northern India and continues to influence modern Indian dining.”

Brar added that the honour serves as an emotional validation for the people of Lucknow. “It recognises the passion, creativity, and resilience of generations of chefs, home cooks, and food artisans who have kept these traditions alive,” he said.

Tourism and* *c* *ultural* *p* *reservation: New* *o* *pportunities for Lucknow

Officials and experts believe the UNESCO tag will significantly boost Lucknow’s tourism and hospitality sectors. The inclusion is expected to attract domestic and international visitors seeking authentic food experiences, ranging from royal dum pukht feasts to bustling street food hubs.

Navneet Sehgal, Chairman of Prasar Bharati and former District Magistrate of Lucknow, called the recognition a milestone for the city. “It is a recognition of the culinary traditions and rich history that have delighted millions of food lovers,” he said. Sehgal also congratulated Roshan Jacob, the then Divisional Commissioner of Lucknow, and the state Tourism Department for their “untiring efforts” in securing the nomination.

“Under the leadership of Chief Minister Yogi Adityanath, the law and order situation has improved considerably, and many tourists are now visiting Uttar Pradesh and Lucknow to experience its culinary culture,” Sehgal added.

Beyond tourism, experts expect the recognition to encourage preservation of traditional recipes and cooking techniques. Culinary schools and institutions may now take steps to document and promote indigenous methods such as dum pukht and bhunao, while supporting local farmers and spice producers who supply ingredients essential to Awadhi cuisine.

Global* *c* *ollaboration and* *c* *ultural* *e* *xchange

Lucknow’s inclusion in the Creative Cities Network opens doors to international collaboration. As part of the network, the city will engage in exchanges with other UNESCO member cities to share knowledge, host food festivals, and participate in cross-cultural projects focused on sustainable gastronomy.

This collaboration is expected to enhance global awareness of Indian culinary traditions and highlight Lucknow as a global ambassador of Indian gastronomy. It will also help the city explore innovative ways to integrate modern sustainability practices while preserving its traditional cooking heritage.

A Global stage for Lucknow’s culinary identity

For Lucknow, the UNESCO honour is not just a certificate of excellence but a cultural milestone. It formally recognises a living tradition that continues to define the city’s identity — a blend of tehzeeb (grace), hospitality, and artistry expressed through food.

As Chef Brar remarked, “This is not the end of the journey but the beginning of a new chapter. The world will now look to Lucknow not just as a city of nawabs, but as a city of chefs, artisans, and culinary storytellers.”

For a city whose flavours have travelled across centuries and continents, UNESCO’s recognition is indeed “better late than never.”