Why Lucknow is called the City of Gastronomy and why food lovers should visit at least once

For most travellers, Lucknow conjures up images of melt-in-the-mouth kebabs, fragrant biryanis and old-world Nawabi charm. But in 2025, the city earned an honour that recognised far more than a handful of iconic dishes.

Lucknow became the first city in North India to be inducted into the UNESCO Creative Cities Network as a City of Gastronomy, joining an exclusive global community that celebrates cities where food is deeply intertwined with culture, heritage and sustainable development.

The designation isn't a reward for having great restaurants. Instead, it acknowledges centuries of culinary traditions, local ingredients, artisanal skills and community practices that continue to shape the city's identity. According to UNESCO, cities selected under the Gastronomy category demonstrate a strong commitment to preserving culinary heritage while using food as a driver of cultural exchange and sustainable urban development.

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So, what makes Lucknow worthy of this global recognition?

A cuisine shaped by the Nawabs

Lucknow's food culture is inseparable from its history. During the 18th and 19th centuries, the rulers of the Kingdom of Awadh transformed the city into a centre of art, music, poetry and fine dining. Their royal kitchens experimented with slow-cooking techniques, delicate spice blends and elaborate recipes that prized flavour over fiery heat.

This gave rise to Awadhi cuisine, renowned for dishes such as Galouti kebabs, Kakori kebabs, Nihari, Korma, Sheermal and Dum Biryani. Many of these recipes have been passed down through generations of chefs, known as khansamas, who continue to preserve traditional cooking methods today.

It's about much more than kebabs

Although Lucknow's kebabs are world-famous, UNESCO's recognition extends far beyond a few celebrated dishes. The city's culinary landscape includes everything from street-side breakfast favourites and festive sweets to breads, pickles, beverages and seasonal delicacies.

Traditional techniques such as dum pukht, a method of slow-cooking food in sealed pots over low heat, remain an important part of the city's culinary identity. Equally significant are the city's bustling markets, family-run eateries and neighbourhood food vendors, which ensure these traditions continue to thrive rather than remaining confined to luxury restaurants.

As UNESCO notes, gastronomy is not simply about recipes but also about safeguarding traditional knowledge, supporting local producers and keeping culinary heritage alive through communities.

More than a food destination

Lucknow's recognition also reflects a broader truth about gastronomy. Food tells stories. It reveals migration, trade, royal patronage, local agriculture and community traditions in ways that museums often cannot.

From the smoky aroma of kebabs grilling in the old city to the comforting sweetness of makhan malai on a winter morning, Lucknow offers visitors an opportunity to experience history one bite at a time. In this city, food is not just to fill the stomach, it carries legacy!