Lucknow’s Galauti Rises to Glory, Nominated For UNESCO City of Gastronomy

Lucknow has officially been nominated for the prestigious UNESCO City of Gastronomy title under the UNESCO Creative Cities Network (UCCN), a global initiative that highlights cities with rich cultural traditions and innovation in fields like music, literature, film, gastronomy, design, crafts, and folk arts.

The nomination was spearheaded by the Department of Tourism and Culture, Uttar Pradesh, in collaboration with local historians, culinary experts, and heritage conservationists. As part of the application process, the city will submit supplementary documentation to UNESCO by the end of June 2025.

Once the application is fully submitted, UNESCO officials will conduct an on-ground field assessment to verify the claims related to Lucknow’s culinary heritage, sustainability practices, food culture, and creative community engagement.

If granted the title, Lucknow would join Hyderabad as India’s second City of Gastronomy under UNESCO’s Creative Cities Network, which already includes Indian cities like Kozhikode (Literature), Gwalior (Music), Jaipur (Crafts and Folk Arts), Varanasi (Music), Chennai (Music), Mumbai (Film), and Srinagar (Crafts and Folk Arts). The nomination not only celebrates Lucknow’s rich and refined Awadhi cuisine but also aims to place its culinary heritage on the world map, where kebabs, biryanis, and kulfis are as revered as any monument.

I’ve been to Lucknow twice, and both times, I left with a full stomach and a deeper appreciation for food that serves your senses. From early morning kulcha-nihari to late-night sheermal runs, I tried to taste as much as I could, sometimes waiting in line, sometimes just following a local’s recommendation. So when I heard that Lucknow had been nominated for UNESCO’s Creative City of Gastronomy, it didn’t come as a surprise. It felt deserved. This nomination is about a way of life that still thrives in the old lanes and local kitchens of the city. The effort, led by Uttar Pradesh’s Department of Tourism and Culture, brings together chefs, historians, and everyday custodians of this tradition. 

On both trips, I found myself returning to the same streets - Aminabad, Chowk, Hazratganj, not just to eat, but to see how food and city life are connected. There’s no performance here. People cook because they know how, and they want you to eat well. Every dish is crafted, layer by layer, dum by dum, just like the biryani that quietly rises in steam, sealed beneath a dough lid.

Lucknow’s food isn’t only about grand kitchens or heritage hotels. The real charm is in the smaller places - Raheem’s for breakfast, Royal Café for chaat, Ram Asrey for sweets. These are places where families eat regularly, where the servers still remember your order, and where recipes haven’t changed much in decades. The culinary roots lie in the Awadhi kitchens of the Nawabs, known for detail. 

There’s the famous Tunday or Galouti Kebab, invented for a Nawab who had lost his teeth. It melts without resistance, a paste of meat, ghee, and a medley of over a hundred spices. But it’s not just this one dish. Kakori, Shami, Patili, and Boti kebabs each have their style, their own stories. And let’s not forget the dum biryani, lighter than Hyderabad’s, yet equally rich in fragrance. 

The sweets, too, carry a poetry of their own. Zafrani Kheer, Shahi Tukda, and Sheermal are saffron-scented and complete a meal perfectly, or should I say, complete a memory perfectly! In winters, a bite of Makhan Malai feels like eating the morning mist. Also, last but not least, established in the mid-20th century, Moti Mahal in Hazratganj is one of Lucknow’s iconic restaurants, not to be confused with the Delhi chain. It has long been a favourite for those who enjoy North Indian, Mughlai, and Continental dishes served in a classic, old-school setting.

Where to Taste Royalty 

• Tunday Kababi (Chowk/Aminabad) — Home of the world-famous Galouti kebabs
• Royal Café, Hazratganj — Famous for basket chaat and Makhan Malai (cream butter)
• Wahid & Idris Biryani — Iconic outlets for aromatic dum biryani

• Raheem’s — Legendary for Kulcha-Nihari early breakfast

• Salman Sheermal Wale & Ram Asrey, Chowk — Serve authentic Sheermal, Malai Paan and Sohan Halwa 
• Shri Lassi Corner, Aminabad — Classic, creamy lassis in clay kulhads
• Moti Mahal, Hazratganj — Ideal for first-timers to sample North Indian grilling, with Murg Musallam, Butter Chicken, Paneer Pasanda, Tandoori Platters, Mutton Rogan Josh and Roomali Roti
• Also worth exploring — Chhappan Bhog for sweets, home kitchens for nuanced recipes, and kebab corners like Noor Mohammadi and Rahim’s

Food for Thought

Lucknow draws nearly 48 million visitors every year, many of them coming just for the food. This UNESCO nomination could bring global attention to what locals have long known: that this is a city where food is not just consumed but preserved, taught, and passed on.

It could also bring support to the small kitchens and home cooks who quietly carry forward traditions. Recognition means more than just fame; it means investment in sustainability, cultural exchange, and pride in what already exists.

For me, Lucknow isn’t just about food, it’s more about the people behind the stoves, the unhurried pace of meals, and the way conversations often begin with, “Have you eaten here yet?”

If UNESCO decides to add Lucknow to its list, it won’t just be an honour, but it’ll be a reminder that some cities don’t need to reinvent themselves. They just need the world to pay attention.