The war between the United States, Israel, and Iran has disrupted the world’s energy supplies and caused an international shortage of liquefied petroleum gas (LPG) in some parts of India. Restaurants across cities including Bengaluru, Chennai and Mumbai have struggled to keep their kitchens open. But in Hyderabad, the renowned Shah Ghouse restaurant managed to adapt. The restaurant switched to traditional wood‑fire stoves during the holy month of Ramzan, when demand for biryani is at its peak, to cater to customers.
As LPG supplies plummeted, many restaurant options risked closing. Shah Ghouse, famous for its Hyderabadi biryani, could not close during Ramzan. The restaurant did, however, bring back an ancient cuisine making biryani on wood‑fire stoves. This decision meant that customers could continue to enjoy their fav’s in the face of the fuel crisis. The view of large pots of biryani boiling over firewood rapidly found itself on the town’s chatter list.
Cooking biryani on a wood fire in Hyderabad is not a new tradition. Traditionally the dish was cooked this way, which gives a smoky taste and a rich aroma. Thanks to time, LPG gradually replaced firewood for convenience and efficiency. Now, with the shortage, Shah Ghouse goes back home. Although the relocation was done out of necessity, many customers appreciated it, saying that its taste evoked true old Indian classic Hyderabadi biryani.
Restaurants are the hit across India due to the shortage. In Bengaluru and Mumbai, a handful of eateries have temporarily closed their doors. In Chennai, menus have been reduced to account for sparse fuel. Shah Ghouse in Hyderabad, in a notable case of resilience, illustrates how a traditional approach can save businesses in dark times. The adaptation also illustrates how local food culture can be directly impacted by global conflict.
Wood fire is not without some drawbacks. It takes more effort, creates more smoke and it is a little harder to handle than just LPG. Heavy‑duty firewood sourcing, in large quantities, is another problem. But, for Shah Ghouse, the priority was to continue serving customers during Ramzan, even if it meant doing extra work.
The story of Shah Ghouse cooking biryani on wood‑fire stoves amid the LPG shortage is symbolic of how tradition and resilience can prevail over calamity. Although the global war altered all that, the restaurant’s response preserved food culture in Hyderabad. It proves that even when times are hard, innovation and tradition help keep communities fed and connected.
