In response to an ongoing shortage of commercial LPG, meals for Members of the Legislative Assembly (MLAs), ministers, officials, and staff during the Budget Session in Himachal Pradesh are being prepared using traditional wood-fired ovens. The Himachal Pradesh Tourism Development Corporation (HPTDC) is managing this unusual situation, supplying food from the Hotel Holiday Home in Shimla.

On the sixth day of the session, approximately 500 to 600 meals were prepared using large utensils placed over traditional wood-fired stoves. After cooking, the meals are packed and transported in hot cases to the Assembly complex. Harvinder Singh, a chef with HPTDC, expressed that he has not experienced such an LPG shortage in his career. “We are not accustomed to cooking on wood-fired ovens, but we are ensuring that food is prepared on time and delivered hot,” he stated, noting that this method has been in use for the past four days.

Impact of Cooking Techniques on Local Environment

The use of wood-fired stoves, locally referred to as bhattis, is customary in rural regions of the state, particularly during community gatherings in districts such as Hamirpur, Kangra, Mandi, Bilaspur, and Una. Another chef from HPTDC, Ashwani Kumar, who comes from a traditional cooking background, mentioned that the team is successfully managing large-scale cooking under the current circumstances. “While I am pleased to continue this tradition, I am also concerned that extensive wood usage could adversely impact the environment through deforestation,” he stated. Kumar emphasized the importance of using dry wood to lessen the environmental footprint.

Experience Highlights Urgency for Supply Normalization

Senior chef Dhani Ram, with over three decades of experience in the culinary field, remarked that he has not faced such a shortage before and stressed the need for normal LPG supplies to resume. “In my more than 30 years of service, I have never encountered an LPG shortage like this. It is essential for the situation to normalize soon,” he remarked. At the same time, he highlighted the importance of preserving traditional cooking methods while ensuring environmental conservation. Dhani Ram pointed out that the existing practice is primarily due to necessity but also underlines the necessity of balancing traditional cooking with ecological preservation.

Ongoing Challenges Amid Fuel Shortage

Despite the logistical challenges posed by the LPG crisis, HPTDC is committed to maintaining an uninterrupted food supply to the Assembly. This shift not only showcases the blend of compulsion with tradition but also highlights the pressing issues raised by ministers and legislators regarding the ongoing shortage of LPG. As Himachal Pradesh navigates through this fuel shortage, the adaptability of cooking practices reflects broader concerns about resource availability and environmental sustainability.

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