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Food lovers fear the new rules may change the nature of Lucknow's iconic cuisine. (Representative image: Associated Press)
The new rules may change the unique flavor of Lucknow's much-loved dishes.
Lucknow's culinary tradition, known for its exquisite biryani and kebabs, may soon face a major shift. The city's municipal corporation has made it mandatory for all coal-fired restaurants and food vendors to switch to gas stoves to combat rising air pollution levels. The new rule may change the unique flavor of Lucknow's much-loved dishes.
Lucknow, often praised for its rich cultural heritage and refined tastes, is grappling with deteriorating air quality, according to a recent study conducted by the Energy and Resources Institute. The study highlighted a significant deterioration in air quality in the city, prompting local government to take action.
Local restaurateurs, who have long used coal to kebab and cook biryani, believe the unique aroma and flavor of their dishes is a direct result of the use of coal. They worry that switching to natural gas will dilute the unique flavors that draw foodies to their restaurants.
“Coal has been an integral part of our cooking methods for generations,” the restaurateur said, adding, “It brings a special flavor and texture to our dishes that gas cannot replicate. While we understand the Air pollution is important, but we urge governments to consider the impact on our culinary traditions and explore alternative solutions.
They further stated: “We are also concerned about air pollution and will follow any decision made by the government.” However, they also believe that local governments need to consider all aspects of cooking.
Food lovers have also expressed their concerns that the new rules may change the nature of Lucknow's iconic cuisine. Many believe that traditional coal-fired methods contributed significantly to the unique taste and quality of the city's food.
The local government is aware of these concerns but insists switching to natural gas is crucial to improving air quality. They emphasized the need for ongoing research and dialogue to balance environmental goals with protecting the city's culinary heritage.
