Lucknow has achieved a major global honour with its inclusion in the UNESCO Creative Cities Network (UCCN) as a Creative City of Gastronomy. The announcement was made on World Cities Day 2025 (October 30), placing the Uttar Pradesh capital among 58 new cities recognised this year for their cultural and creative strength.
This prestigious designation celebrates Lucknow’s rich culinary legacy—ranging from its royal Awadhi cuisine and aromatic kebabs to flavourful chaats and traditional desserts. Known as the City of Nawabs, Lucknow continues to charm the world with its timeless food culture and deep-rooted heritage.
UNESCO Director-General Audrey Azoulay announced the new inductees, expanding the global network to 408 cities across more than 100 countries. The Permanent Delegation of India to UNESCO also called it a “proud moment for India,” highlighting the city’s global culinary recognition.
According to UNESCO, the newly added Creative Cities demonstrate how local creativity can support sustainable development, foster innovation, strengthen community bonds, and promote cultural pride. Established in 2004, the UCCN encourages collaboration among cities that use culture and creativity as engines for inclusive growth.
This year’s honourees span diverse categories, including Kisumu (Kenya) and New Orleans (USA) for Music, Riyadh (Saudi Arabia) for Design, Matosinhos (Portugal) and Cuenca (Ecuador) for Gastronomy, Giza (Egypt) for Film, Rovaniemi (Finland) for Architecture, Malang (Indonesia) for Media Arts, and Aberystwyth (UK) for Literature.
The newly selected cities will gather at the UCCN Annual Conference in 2026 in Essaouira, Morocco—another city recognised for its creative contributions.
Lucknow’s addition to the UNESCO Creative Cities Network marks a significant milestone for India, strengthening the country’s presence in global cultural discourse and celebrating the enduring culinary brilliance that defines this iconic city.
Novotel Mumbai International Airport’s Food Exchange is set to celebrate India’s railway heritage with Rail Chronicles, a special food festival running from 7 to 15 November 2025. The event brings alive the country’s legendary train routes through flavours that have travelled across regions for decades.
Over ten days, the restaurant will highlight historic train journeys—including the Deccan Queen, Frontier Mail, and Palace on Wheels—each operating for more than 60 years. Every day features a curated buffet of 10 signature dishes inspired by the cultures, terrains, and traditions connected by these routes.
The festival presents classics once served in dining cars and railway stations, such as Railway Mutton Curry, Vegetable Cutlets, Chai in Steel Tumblers, Malabar Biryani, Tibetan Momos, Parsi Caramel Custard, and Deccan-style Bhakris. Each dish reflects the diverse culinary influences shaped by India’s vast railway network.
Adding to the experience, the venue will showcase vintage décor, including old trunks, station clocks, ticket counters, and illustrated story panels tracing the evolution of railway food culture. Live counters and chef interactions will further highlight traditional recipes inspired by India’s coastal, plateau, and mountain landscapes.
Commenting on the festival, Rachita Sood, General Manager, Novotel Mumbai International Airport, said, “Rail Chronicles is not just a festival — it’s a journey through India’s edible heritage. The Indian Railway wasn’t just a network of tracks; it was a conduit of flavours and friendships that connected an entire nation.”
Tanvi Bhamare, Marketing and Communications Manager, added, “Rail Chronicles is more than a culinary showcase — it’s a brand experience that connects nostalgia, travel, and taste. Through this festival, we aim to evoke emotions and memories that resonate with every Indian traveller.”
Event Details
Venue: Food Exchange, Novotel Mumbai International Airport
Dates: 7th – 15th November 2025
Timings: Dinner Buffet
The Hospitality Purchasing Managers’ Forum (HPMF) has announced that its Annual Convention and Awards will now be held from January 15 to 18, 2026, at Hotel Radisson Blu, Amritsar.
The decision to reschedule follows extensive consultations with sponsors, partners, and stakeholders in light of the recent floods that have severely affected Punjab and other parts of the country.
Dr. Nitin Shankar Nagrale, Founder & General Secretary of HPMF, stated, “Empathy and responsibility are at the heart of HPMF. This decision reflects our collective commitment to stand with affected communities while ensuring a stronger, more inclusive, and impactful convention.”
The extended timeline will allow HPMF to strengthen sponsorship participation, encourage broader delegate engagement, and integrate meaningful support initiatives for flood-affected regions.
As part of its social responsibility, HPMF has also announced initiatives to support recovery and rebuilding efforts in Punjab and other impacted areas, in collaboration with local partners and stakeholders.
Basil Massey, Convenor of the HPMF Convention, added, “Our priority is compassion and collective strength. The additional time gives us an opportunity to plan more effectively and ensure that the convention truly reflects the spirit of unity and progress that defines HPMF.”
Mohan Deshpande, Chairman – HPMF, shared, “By rescheduling, we reaffirm our commitment to our fraternity, sponsors, and partners while extending solidarity to those affected by the floods. The 2026 convention will be a celebration of recovery and resilience.”
HPMF expressed its gratitude to sponsors, members, and well-wishers for their continued support and looks forward to hosting a meaningful and impactful convention in January 2026 at Amritsar.
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Dear Readers,
The Better Kitchen Culinary Challenge (BKCC) Season 6 marked a new milestone in our journey. This season, we expanded the competition to include two new categories - F&B Service and Housekeeping - opening doors for more hospitality students to participate and shine. The overwhelming response and enthusiasm from participants across all categories proved that talent thrives when opportunity meets encouragement. We look forward to building on this momentum in the coming seasons. This issue is packed with rich and diverse content that reflects the vibrant world of food and hospitality. We begin with an inspiring conversation with the ever-creative Chef Vicky Ratnani, who shares his views on global flavours, sustainability, and the evolving culinary landscape. His passion and innovation continue to redefine modern Indian cuisine. In our hospitality leadership segment, Shreyas Bhagat, Executive Assistant Manager - F&B Service at Radisson Blu Mumbai International Airport, gives us a glimpse into the challenges and opportunities of running a successful F&B operation in today's fast-paced environment. Chef Prithivi Kumar A R from Christ University, Bengaluru, takes us back to our roots with his evocative article “Preserving the Past: Tubers, Tradition, and the Tang of Monkey Jackfruit.” It's a reminder of how important it is to celebrate and preserve indigenous ingredients. We also feature the story of Chef Alan Coxon, an international culinary ambassador whose work beautifully bridges the gap between ancient ingredients and modern cuisine. Chef Dr. Izzat Husain shares his unique perspective on leadership with “A to Z: Unlock 26 Keys to Excellence” - a thoughtful guide for both emerging and established professionals in hospitality. Manoj Kamble presents a hopeful outlook on the Union Budget 2025–26 and its positive implications for our industry's growth and future readiness. Don't miss our News & Updates section, which keeps you in tune with the latest happenings in the culinary and hospitality world. At Better Kitchen, we remain committed to bringing you meaningful stories, impactful voices, and opportunities that connect our community.
Until next time, stay inspired and keep stirring the pot!
Happy reading and happy cooking!
Ekta Bhargava
Managing Editor
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The celebrity chef will modify the recipe and give a new twist in the recipe. The modified recipe will also be featured in the Better Kitchen website as well as magazine.
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Add a few drops of oil to rice while cooking to keep it non-sticky.
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