This year's Bada Mangal celebrations in Lucknow, Uttar Pradesh, India, adapted to challenges posed by rising commercial LPG cylinder prices and soaring summer temperatures. Organisers shifted to low- or no-cooking items, such as freshly extracted sugarcane juice and mango shakes, to accommodate large crowds. Vishal, an organiser at Parivartan Chowk in Hazratganj, noted that the decision to forgo traditional puri-sabzi was driven by the high cost of cooking gas. Despite these changes, some organisations, like the UP Working Journalists Union at the UP Press Club, maintained conventional menus, serving puri-sabzi and other traditional dishes. The Nagar Nigam implemented special arrangements at all 470 registered bhandara sites, including waste management and eco-friendly practices. However, littering was reported post-events, highlighting compliance issues. Only 40 organisers opted for the official LPG supply, suggesting many relied on private vendors instead. This blend of innovation and tradition underscores the evolving nature of community feasts in Lucknow.