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Lucknow’s rich flavours go global, gets ‘Creative City of Gastronomy’ tag from UNESCO

The 43rd session of UNESCO’s General Conference in Samarkand named Lucknow among 70 global gastronomy cities, a boost to the city’s Awadhi culinary heritage and tourism push

gastronomyOfficials said the UNESCO announcement on October 31 formally confirms the city’s entry into the Creative Cities Network (X/@UNESCO)

UNESCO on Friday declared Lucknow a “Creative City of Gastronomy” at the 43rd session of its General Conference in Samarkand, Uzbekistan, officials said. The designation places Lucknow among 70 gastronomy cities worldwide and makes it the second Indian city to win the title after Hyderabad.

Tourism and Culture Minister Jaiveer Singh welcomed the move, saying culinary tourism has long attracted visitors to the state and that the tag will help the state build the sector further. “Culinary tourism has been attracting tourists to Uttar Pradesh for generations and the state has immense potential to lead this sector in the coming years,” he said.

The state’s Directorate of Tourism submitted Lucknow’s nomination to the Ministry of Culture on January 31, 2025, and the Government of India selected the city as the country’s official entry on March 3, 2025. Officials said the UNESCO announcement on October 31 formally confirms the city’s entry into the Creative Cities Network.

Principal Secretary, Tourism & Culture Amrit Abhijat said Lucknow’s food culture, from royal kitchens to street vendors, has long drawn visitors and that the UNESCO tag would amplify that reach. He cited recent visitor numbers to underscore the sector’s momentum: “In 2024, Lucknow recorded nearly 8,274,154 tourists (domestic and foreign), while in the first half of 2025 alone more than 7,020,492 visitors arrived, showing how food and culture continue to drive tourism growth.”

Officials described the UNESCO tag as an opportunity to promote culinary heritage, support small food entrepreneurs and develop food-led tourism circuits. They said plans are underway to use the recognition to boost training, market access for local vendors and sustainable practices that protect both culinary traditions and the livelihoods that depend on them.

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