Pune Ramzan Stalls Adapt to LPG Crisis with Traditional Cooking Methods
In Pune, numerous Ramzan food stalls are managing to operate with relatively fewer interruptions, despite the ongoing LPG shortage that has disrupted operations in restaurants and households across the city. These stalls are relying on traditional cooking methods that have long been integral to festive food preparation during the holy month.
Traditional Techniques Sustain Popular Dishes
In areas such as Kausarbaug and Camp, where Ramzan evenings attract large crowds for delicacies like haleem, kebabs, and biryani, caterers report that their dependence on coal, sigdi stoves, and tandoors has been crucial in keeping their businesses running. Much of the preparation for these beloved Ramzan dishes continues to be executed using age-old techniques, even though LPG is still necessary for certain specific processes.
Caterers in Kausarbaug explained that kebabs, one of the most sought-after Ramzan treats, are cooked in tandoors using charcoal. "Some items still require deep frying for which we use a gas stove, but a large part of the cooking is already done using traditional methods," said Kashif Shaikh, a caterer from the area.
Slow-Cooked Staples and Improvisation
Haleem, another Ramzan staple that demands hours of slow cooking, is commonly prepared on sigdis utilizing coal or firewood. This method enables cooks to maintain a steady heat for extended periods, which is challenging to achieve when gas supplies are unreliable. Navid Ansari, owner of Deccan Nawabs on NIBM Road, noted that restaurants and Ramzan stalls have been improvising with multiple cooking techniques to keep their kitchens functional.
"We have only a few LPG cylinders left at present. We are switching to a mix of firewood, commercial induction stoves, and electric sigdis. We have arranged a separate, well-ventilated space to use firewood for dishes like haleem and biryani that require long cooking," he said. "It is not ideal, but we are trying every possible method to keep the kitchen running."
Home Cooks and Modern Alternatives
Those cooking for their homes have also turned to alternative appliances to continue preparing Ramzan favorites. Fatima Ali, a homemaker from Kondhwa, shared, "Traditionally, haleem or khichda takes many hours of slow cooking. However, I am using a pressure cooker to reduce the cooking time and save gas."
Others are experimenting with modern kitchen devices. IT professional Ayesha Khan mentioned she was using her air fryer more frequently. "I am using it instead of the gas stove for snacks that usually require frying. It helps reduce gas consumption, especially during Ramzan when we cook more items in the evening for iftar gatherings at my house. It is also a healthier option because it uses less oil," she explained.
Challenges for Fried Food Stalls
However, some stalls specializing in fried items are bearing the brunt of the LPG shortage. Asif Gudakuwala, who operates a stall in Kausarbaug, highlighted the difficulties in continuing operations. "My father, brother, and I put up a stall selling Agra fried chicken every year during Ramzan in Kausarbaug. This is not something we can cook on induction because we have to deep fry whole chicken pieces in a large kadhai," he said.
"Until Thursday, we were getting cylinders in the black market for around 3,000 rupees, but even that has doubled now. We may have to shut the stall from Saturday until we find a cylinder," he added, underscoring the severe impact on certain vendors.
