Mumbai’s Brihanmumbai Municipal Corporation (BMC) has recently announced a ban on the use of charcoal and wood-fired ovens in hotels and bakeries as part of its efforts to curb air pollution. This move, which directs establishments to switch to cleaner energy sources like electricity or piped natural gas (PNG) within the next year, is generating waves of concern among food lovers, especially those who relish the distinct taste of tandoor-cooked delicacies.
Charcoal-fired tandoors are responsible for cooking some of the most beloved dishes in Mumbai, including Tandoori Chicken, Chicken Tikka, Paneer Tikka, Seekh Kebab, Tandoori Fish, and Tandoori Prawns. Also popular are Naan, Roti, Tandoori Mushroom, and even Tandoori Corn on the Cob. These items, cooked to perfection in the smoky heat of a charcoal tandoor, are famous for their unique flavor, which gas and electric alternatives struggle to replicate. The shift to cleaner fuel sources, while environmentally beneficial, threatens to alter the taste of these iconic dishes, leaving many patrons uneasy.
The Indian Association of Hotel and Restaurant (AHAR):
Image Source: AHAR
Sudhakar Shetty, President of the Indian Association of Hotel and Restaurant (AHAR), acknowledged that while the change is necessary for cleaner cooking practices, it may take time for customers to accept the new flavors. “Food cooked on coal-fired tandoors has a distinct taste that is difficult to replicate with gas alternatives. The transition will take time, and not all hotels will be able to afford the high cost of new equipment,” Shetty stated.
For many tandoor lovers, the shift could mean seeking out alternatives in places like Thane, Navi Mumbai, and Mira Road, where some restaurants may still use traditional charcoal or wood-fired ovens. The ban not only affects the taste of popular dishes but also poses a challenge for businesses struggling with the high cost of new technology.
Favoruite Tandoor Food Items..
Tandoori Chicken, Chicken Tikka, Murg Malai Tikka, Seekh Kebab, Tandoori Prawns, Tandoori Fish Tikka, Paneer Tikka, Tandoori Mushroom, Tandoori Broccoli, Stuffed Tandoori Aloo, Tandoori Gobi, Tandoori Roti, Butter Naan, Garlic Naan, Lachha Paratha, Missi Roti, Baati, Tandoori Momos, Tandoori Pineapple, Tandoori Corn on the Cob.
While the BMC’s initiative aims to reduce air pollution, it is undoubtedly putting a strain on food lovers who cherish the authentic taste of charcoal-cooked tandoor dishes. The debate between environmental concerns and culinary tradition is set to continue as Mumbai adjusts to this significant change.
