Lucknow, for generations, residents of this historic city have measured their days not just by the clock, but by the rhythm of the kitchen. “What will be cooked, how will it be cooked?” is a conversation that begins at dawn and lingers until bedtime. Now, the world is finally taking a seat at Lucknow’s table.
Last month, UNESCO designated Lucknow as a Creative City of Gastronomy, a prestigious accolade that places it among just 70 cities worldwide celebrated for their culinary heritage. It is only the second Indian city, after Hyderabad, to receive the honor.
The recognition, said Tim Curtis, Director of UNESCO’s Regional Office for South Asia, “is a testament to its deep-rooted culinary traditions and vibrant food ecosystem.” For locals and culinary champions, the feeling is one of long-overdue acknowledgment.
“Better late than never. It should have come before,” remarked celebrity chef Ranveer Brar, a native son and vocal advocate for the city’s cuisine.
Lucknow’s food is an art of patience and precision. Madhavi Kuckreja, founder of the Sanatkada Trust, which documents the city’s culinary heritage through the Kitchens of Lucknow project, emphasizes that the distinct flavor lies in the slow, deliberate process.
“You are actually judged by the quality of food that comes out of your kitchen,” she told the BBC, highlighting a culture where culinary prowess is a deeply held point of pride.
The city’s calendar is marked by seasonal specialties, like the ethereal winter dessert makkhan malai. This cloud-like delicacy is a feat of culinary science, where milk is hand-churned and left overnight to capture the dew, resulting in its signature frothy texture. Yet, this tradition faces an uncertain future, as many vendors confess their children are unwilling to inherit the painstaking craft.
While famous for its kebabs, biryanis, and chaat, the true soul of Lucknow’s gastronomy also thrives in its lesser-known corners. Chef Brar believes the real value of the UNESCO tag will be realized only if it lifts the veil on the city’s hidden culinary gems, the family-run eateries, century-old street carts, and guarded recipes that have shaped its identity.“Every dish in Lucknow tells a story,” says Kuckreja, a story woven by generational knowledge, neighborhood legends, and an unwavering dedication to craft.
The UNESCO designation will open doors for international collaboration and sustainable cultural tourism, offering a chance to preserve the delicate arts at risk of fading away.
For Lucknow, a city long celebrated by those who know its lanes and flavors, the world’s recognition is an invitation to savor not just its food, but the rich, simmering history in every bite.
