Several restaurants and small hotels in Bengaluru have temporarily switched to cooking with firewood due to a shortage of LPG cylinders in the city. The unexpected disruption in LPG supply has affected many eateries, forcing them to adopt traditional cooking methods to keep their businesses running.
Hotel owners in different areas of the city reported difficulties in receiving regular LPG cylinder deliveries. As a result, many establishments began using firewood stoves to prepare meals, especially popular dishes such as biryani and curries that require steady heat.
Suppliers of firewood in nearby regions such as Doddaballapur and Tumakuru have reported a sharp increase in demand. Workers in these areas have been processing and transporting large quantities of wood to meet the needs of restaurants and small food outlets across Bengaluru.
The price of firewood has also increased slightly due to the surge in demand. Different varieties of wood, including tamarind and eucalyptus, are currently being sold to hotels that need an alternative fuel source for cooking.
While firewood has helped businesses continue operations, hotel owners say it requires more labour and preparation compared to LPG. Cooking with firewood also produces smoke and requires special arrangements in kitchens to manage heat and ventilation.
Food industry representatives have urged authorities and gas suppliers to resolve the LPG shortage quickly. They warned that prolonged supply issues could disrupt restaurant operations and increase costs for businesses.
Despite the challenges, many restaurants have managed to continue serving customers by adapting to the situation. Some chefs even say that certain dishes cooked over firewood can have a distinct flavour that customers enjoy.
Authorities are monitoring the situation and working with suppliers to restore regular LPG distribution across the city.
News as reported
