Awadhi cuisine, rich in the royal heritage of Lucknow, is a representation of India's gastronomic legacy. Nevertheless, food culture globalization and increasing focus on convenience, health, and creativity have triggered considerable reinterpretations of conventional dishes. In the backdrop of Awadhi cuisine, this review paper attempts to analyze the changing discourse on food adaptation and authenticity, with reference to consumer needs and attitudes. Based on academic literature, market reports, and studies of culture, the paper explores how elements like taste, cultural identity, nostalgia, health awareness, and aesthetic presentation shape the reception of both conventional and innovative Awadhi foods. The review points out that while authenticity is always a paramount concern for maintaining culinary heritage, there is growing movement—particularly among younger generations of consumers—towards fusion, simplification, and health-conscious innovations of classic recipes. Such innovations typically increase accessibility and appeal in urban and international markets but can potentially undermine the historical and cultural authenticity of the cuisine. Additionally, restaurants and chefs are instrumental in defining consumer expectations by harmonizing innovation with heritage through narrative, visual presentation, and edited dining experiences. This article brings together varied insights to present a rich comprehension of the authenticity-adaptation spectrum in Awadhi cuisine. It underscores the imperative of a strategic strategy in culinary practice and hospitality that is cognizant of tradition but accepts the challenges of the modern world. The research offers insightful advice for food researchers, restaurateurs, and cultural historians who want to preserve culinary traditions despite shifting consumption patterns.