The Lucknow Municipal Corporation has mandated that all hotels, dhabas, and food stalls within the city transition from coal-fired to gas-based cooking methods. This directive comes in response to heightened concerns over air quality, with more than 3,000 coal-fired tandoors and ovens contributing to elevated levels of particulate matter in the city.
The Municipal Commissioner highlighted that this initiative aligns with recommendations from the Air Pollution Control Board and the National Green Tribunal (NGT), both of which have called for stricter measures to mitigate pollution. A citywide survey of food establishments is currently underway to ensure compliance with the new regulation, which aims to significantly reduce emissions from these sources. A comprehensive study by the Energy and Resources Institute (TERI) has underscored the detrimental impact of coal-burning ovens on Lucknow’s air quality. The study indicates that coal-fired cooking is a major contributor to the city’s levels of PM10 and PM2.5, harmful particulate matter that poses serious health risks. TERI’s findings suggest that a shift to gas or electric cooking could reduce PM2.5 emissions by up to 95%, thereby offering a substantial improvement in air quality.
However, this transition has not been without controversy. Traditional food vendors, who rely on coal to impart a distinctive flavour to their dishes, have expressed significant concern over the potential impact on the taste and authenticity of their offerings. proprietor of the renowned Idris Biryani Hotel, voiced his reservations about the new mandate. “The use of coal is integral to the unique flavour of our biryani, kulcha, and sheermal baqarkhani,” he stated. “While we will adhere to the government’s directive, there is a real possibility that the taste will be compromised. We request the government to reconsider this decision and allow a continuation of coal usage for traditional cooking. Similarly, the owner of the iconic Tunde Kebabi Hotel expressed concerns about the impact on their culinary traditions. “Our kebabs are cooked in brass pots over coal, which is key to their unique flavour profile. If we are forced to switch to gas, it will undoubtedly alter the taste. Many of our customers specifically request kebabs grilled over charcoal,” he noted. He further appealed to the government to consider allowing the continued use of coal to preserve the authenticity and cultural heritage of their food.
This directive presents a challenging balance between environmental health and preserving culinary heritage. While the move towards cleaner cooking fuels is likely to yield considerable environmental benefits, it also poses a risk to the cultural and gastronomic landscape of Lucknow, known for its rich food heritage. As the city moves forward with implementing this regulation, stakeholders are hopeful for a solution that both enhances air quality and respects traditional culinary practices. Moving ahead, it will be crucial for the Lucknow Municipal Corporation to engage with food vendors and industry experts to explore potential compromises, such as the use of eco-friendly charcoal alternatives or the development of new gas-based cooking techniques that can replicate the traditional flavours. By doing so, Lucknow can serve as a model for cities across India in balancing environmental initiatives with the preservation of cultural heritage.
