The renowned culinary traditions of Lucknow, celebrated for their exquisite biryani and kebabs, may soon face a significant shift. The city’s Municipal Corporation has mandated that all coal-fired restaurants and food vendors transition to gas stoves to combat rising air pollution levels. This new regulation could potentially alter the distinctive flavours that define Lucknow’s beloved dishes.

Lucknow, often lauded for its rich cultural heritage and sophisticated taste, is grappling with worsening air quality, as revealed by a recent study conducted by the Energy and Resources Institute. The study highlighted severe deterioration in the city’s air quality, prompting the local administration to take action.

Local restaurateurs, who have long used coal to grill kebabs and cook biryani, argue that the unique aroma and flavour of their dishes are a direct result of using coal. They expressed concerns that switching to gas will diminish the distinctive taste that attracted food lovers to their establishments.

“Coal has been integral to our cooking methods for generations,” said restaurant owners, adding, “It imparts a special flavour and texture to our dishes that gas simply cannot replicate. While we understand the importance of addressing air pollution, we urge the administration to consider the impact on our culinary traditions and explore alternative solutions.”

“We are also worried about air pollution and will follow whatever decision the administration takes,” they further said. However, they also believe that the local administration needed to consider the various aspects of cooking.

Food enthusiasts also shared their concerns, fearing that the new regulation might alter the essence of Lucknow’s iconic cuisine. Many believe that the traditional coal-fired methods contributed significantly to the unique taste and quality of the city’s food.

The local administration is aware of these concerns but maintains that the switch to gas is crucial for improving air quality. They emphasised the need for ongoing research and dialogue to balance environmental goals with preserving the city’s culinary heritage.