Controversy Erupts Over Proposed Ban on Tandoori Kebabs in Lucknow

Lucknow:

Renowned for its delicious kebabs and tandoori dishes, Lucknow is experiencing a transition from traditional coal-fired tandoors to gas-powered ones. The municipal body of the Uttar Pradesh capital has suggested a switch to gas tandoors to reduce air pollution.

“Over 2,000 tandoors are currently in operation. A study conducted with Teri (The Energy and Resources Institute) revealed a significant decrease in AQI. We are urging them to switch to gas tandoors,” stated Indirjit Singh, Municipal Commissioner.

This suggestion has elicited mixed reactions. Mohd Usman, the proprietor of the renowned 120-Year-old Tunday Kababi, believes in adapting to new developments.

“While charcoal has its unique qualities, if the government is taking the lead, we must embrace change, similar to practices in Dubai where Sigri is used,” Usman remarked.

However, for many, the coal tandoor is not just a cooking technique but an essential element in preserving the authentic flavor of Lucknow’s dishes.

According to Sajid, the owner of a 90-year-old establishment in Ameenabad, “Gas lacks the ability to cook food thoroughly from the inside. The gentle roasting from coal is unparalleled, which gas cannot replicate. The flavor from coal is entirely distinct.”

Opposing the use of gas tandoors, Syed Aamir Hussain, the owner of Rotiwala.com, argued, “Kulche’s and Shreemals are cherished by many. Shreemals cannot be prepared on gas as water needs to be sprinkled, risking the loss of Lucknow’s culinary identity.”

For numerous individuals, the smoky scent and distinctive charred tastes from these tandoors have made Lucknow’s dishes irresistible.

“The smoky essence will vanish. We have traveled from Kanpur specifically for this. It has gained global fame. Perhaps a compromise should be considered,” expressed Arkham, a resident of Kanpur.

Nevertheless, concerns regarding air pollution have led some members of the public to support the proposed change and prioritize environmental impact over culinary traditions in the city.

“Although the taste may be altered, sometimes we must also consider the environment,” remarked Dr. Praveen Gupta, a resident of Panipat.