India, Dec. 27 -- Lucknow's UNESCO Creative City of Gastronomy tag is no ordinary accolade - it is a celebration of a living, breathing culinary legacy - food that lends a unique character to this city. Awadhi cuisine, perfected under the Nawabs, is a delicate choreography of Persian subtlety, Mughal grandeur, and Indian flavours, shaped over centuries of migration, empire, and everyday ingenuity. This is a cuisine that understands patience, layering, and harmony; one that treats spice as poetry and technique as heritage. Many of these methods have survived in the most intimate of spaces: the home kitchen. Raw papaya tenderising mutton for galouti kebabs, pulao perfumed with saffron, and sweets grounded in recipes guarded for generations ...