Bengaluru: As LPG supply disruptions continue to affect commercial kitchens across Bengaluru, traditional firewood cooking methods are making a comeback in many hotels and small eateries.Restaurateurs who depend on LPG cylinders are turning to firewood stoves to keep their kitchens running, leading to a sharp rise in demand for firewood in the city’s outskirts. Suppliers say while the demand has surged in the past few days, prices increased only marginally — by about Rs 100 per tonne — as traders try to support the hospitality sector during the crisis.Firewood suppliers from the city’s supply hubs in Doddaballapur, Nelamangala, Sira, Pavagada and Tumakuru said they are receiving continuous orders from hotels. “We normally sell firewood between Rs 6,000 and Rs 9,000 per tonne depending on the type and increased prices only by Rs 100 per tonne,” said Uday KV, owner of Sri Krishna Enterprises, a supplier who sends truckloads of firewood to Bengaluru’s hotel clusters. According to firewood traders, Hunuse (tamarind) firewood costs around Rs 10,000 per tonne, while Niligiri (eucalyptus) sells for roughly Rs 9,000 per tonne. Kaad soudhe or honge wood (jungle wood), which emits heat of more intensity and yields sustained fire, is priced at about Rs 6,000 per tonne and is widely used by commercial kitchens.Sakib Ahmed, manager of Nisar Firewood Stall, said the demand rose dramatically in the past few days as hotels scramble for alternatives. “Demand went up because many hotels are unable to get LPG cylinders. We did not increase prices much because we understood the emergency. Depending on quality, jungle firewood cost can go up to Rs 15,000 per tonne, but we’re trying to keep supplies steady,” he said.Ahmed said workers are putting in extra hours to meet the surge in orders. “Our labourers are working harder now. Cutting, loading and transporting firewood takes time, but we are trying to supply as much as possible.”Several hotels in Majestic and Basaveshwaranagar have started using firewood stoves. Krishnakumar Rao, a hotel owner near Majestic, said: “Without LPG, we cannot cook for customers. Firewood is not ideal for every dish, but it is helping us keep the kitchen open.” Mohammed Arif, owner of a hotel in Austin Town, said his kitchen temporarily switched to firewood stoves. “Biryani needs slow cooking and continuous heat. Normally we use LPG for consistency, but because cylinders are not available, we started using firewood. It gives a strong flame and helps maintain the dum process, so for now it is helping us continue cooking,” he said.He added that while firewood works for large dishes like biryani and gravies, it requires more labour and constant monitoring. “With gas, cooking is easier to control. With firewood, someone has to keep feeding the stove and managing the flames. Our staff is working extra to manage the kitchen, but at least we can serve customers,” he said.
