From coffee to recipes that span centuries, UNESCO’s Intangible Heritage Foods and Gastronomy Cities remind us that culture isn’t only preserved in museums. It’s cooked, shared, celebrated at every table. Hence Lucknow was named, October 31, a UNESCO Creative City of Gastronomy.
Its bewildering range of delectable foods -- Awadhi royal delicacies or scrumptious street foods -- has won it a spot on a roster of cities of great cuisine recognised by UNESCO. It's the second Indian city after Hyderabad earned a place in 2019. UNESCO honours both gastronomy cities and dishes. Read on to see what else made their food lists...
Born in the heart of the southern Italian city of Naples, Neapolitan pizza is the Emperor of Pizzas. Its lightly-charred crust is thin, soft and fragrant and is piled with seasonal tomatoes, creamy fresh mozzarella, basil and has the kiss of wood-fired smoke.
If you have ever eaten a long, crisp French baguette, warm and fresh out of the oven, you know exactly why it is on this list. A food of great elegance, you can eat the golden loaf with just butter and attain nirvana.
A hallmark of Korean cuisine, this time-honoured dish is crafted from seasoned matured vegetables, most famously the crisp napa cabbage or the earthy Korean radish and seasoned with ginger, plenty of salt and chilly flakes and is part of every Korean meal.
We all adore our cup of coffee. But this one stands apart. Arabic coffee or qahwa is a centuries-old brew of the finest Coffea arabica beans, with every Middle Eastern country rustling up its own intriguing version.
This Japanese meal, collectively named Washoku, brings together steamed rice, comforting miso soup, and an array of dishes, from delicate pickles to perfectly grilled fish and fresh seafood and is known for its balance and health.
Belgium’s brewing culture is many centuries old, blending monastic devotion with masterful artistry. From golden ales to rich, dark Trappist brews, each sip tells a story of craftsmanship and a timeless passion for perfection.
Beet root is not everyone's idea of gourmet. But boy, Borscht soup is! Made with/without rich meat stock and vegetables, beets, herbs and served with sour cream, a dill garnish, mini cheese toasts, it is no wonder this crimson delight is cherished across Eastern Europe, Eurasia/former USSR.
Hailing from the royal Awadhi kitchens of Lucknow, it's an awesome kebab that can inspire verse. Soft, rich with aromatic spices, it was once crafted for a toothless nawab who craved the taste of meat without the effort of chewing. The kebab reached UNESCO lists ahead of Lucknow.
Chiles en nogada captures the spirit of Mexico in every bite. Plump grilled poblano chillies are filled with a fragrant pre-cooked blend of minced meat, fruits, nuts spices, and served with a luscious sauce of walnuts, cheese, milk, ruby pomegranate jewels and a sprinkle of fresh parsley.
Biryani and kebabs have made Hyderabad famous for aeons. But it reached the UNESCO Creative City of Gastronomy list for the sheer breadth of its offering -- Telugu delights both vegetarian and non-veg, mind-blowing sweets like paper-thin Pootharekulu and Tirupati laddoos and a city where 12 per cent work at skillfully creating food.