As the ongoing LPG supply disruption continues to impact restaurants and commercial kitchens in Bengaluru, several hotels and small eateries are turning to traditional firewood stoves to keep their kitchens operational.
The shortage of commercial LPG cylinders, linked to geopolitical tensions in West Asia, has forced many establishments to search for alternative fuel sources. Firewood suppliers around the city report a sharp rise in demand from hotels struggling to maintain daily cooking operations.
Firewood demand rises across Bengaluru outskirts
Suppliers from areas such as Doddaballapur, Nelamangala, Sira, Pavagada, and Tumakuru say they have been receiving continuous orders from restaurants in Bengaluru.
Despite the surge in demand, traders say prices have increased only slightly to support the hospitality sector during the crisis.
According to suppliers, firewood usually sells between ₹6,000 and ₹9,000 per tonne, depending on the type. Prices have risen by around ₹100 per tonne in recent days.
Uday KV, owner of Sri Krishna Enterprises, said different types of firewood are currently being supplied to hotels.
“Tamarind wood costs around ₹10,000 per tonne, eucalyptus about ₹9,000 per tonne, while jungle wood used by commercial kitchens is around ₹6,000 per tonne,” he explained.
Hotels revive traditional cooking methods
Hotel owners say the sudden shortage of LPG cylinders has left them with little choice but to revive traditional cooking methods.
Krishnakumar Rao, who runs a hotel near Majestic, said firewood stoves have helped keep the kitchen functioning.
“Without LPG, we cannot cook for customers. Firewood is not ideal for every dish, but it is helping us keep the kitchen open,” he said.
Similarly, Mohammed Arif, who operates a hotel in Austin Town, said his kitchen temporarily switched to firewood to prepare dishes like biryani.
“Biryani requires slow cooking and steady heat. Firewood helps maintain the dum process, so it is allowing us to continue cooking for customers,” he said.
Extra labour and effort required
Restaurant owners say cooking with firewood requires more manpower and constant monitoring compared to LPG.
Staff members must continuously feed the stove and manage the flames, making kitchen operations more labour-intensive.
Firewood trader Sakib Ahmed said workers are now putting in extra hours cutting, loading and transporting wood to meet the sudden spike in demand.
While LPG remains the preferred fuel for most commercial kitchens, the current crisis has pushed many establishments to rely on traditional methods—at least until regular gas supplies resume.