In a significant recognition of its rich culinary heritage, Lucknow has been officially nominated as India’s candidate for the UNESCO Creative City of Gastronomy 2025. The nomination, announced by the Ministry of Culture, highlights the city’s deep-rooted culinary traditions and its potential to join a prestigious global network that celebrates creativity and culture.
Lucknow, the capital of Uttar Pradesh, is renowned for its Awadhi cuisine, a legacy of the Mughal era that blends rich spices, slow-cooked techniques, and refined presentation. The nomination aligns with UNESCO’s initiative to promote cities that leverage creativity as a strategic factor for sustainable urban development.
According to officials, the city’s detailed dossier was submitted to UNESCO highlighting its historic food culture, community-based culinary practices, food festivals, and heritage eateries such as Tunday Kababi, Royal Café, and Idris Biryani. The dossier also showcases culinary education, local farm-to-table movements, and the city’s growing food tourism.
If accepted, Lucknow would join the ranks of other UNESCO-designated Creative Cities of Gastronomy such as Chengdu (China), Parma (Italy), and Hyderabad (India), which was accorded this status in 2019. Experts say that being part of this network can significantly boost tourism, create employment opportunities, and strengthen cultural diplomacy.
Speaking about the nomination, Union Culture Minister G. Kishan Reddy stated, “Lucknow’s culinary legacy is not just a regional treasure, but a national pride. Its inclusion in the UNESCO Creative Cities Network will provide a global platform to showcase India’s diverse gastronomic identity.”
The city’s bid also emphasizes its ongoing efforts to preserve culinary heritage while embracing innovation. From age-old recipes passed down through generations to modern food entrepreneurship ventures, Lucknow’s food ecosystem reflects both tradition and transformation.
Local chefs and food historians have welcomed the move. “This is a historic moment,” said Chef Mujeebur Rahman, a culinary expert on Awadhi cuisine. “For generations, we’ve preserved techniques like ‘dum pukht’ and ‘galawat’ kebabs. This nomination brings deserved attention to those efforts.”
