Cooking is often treated as a secondary concern in preparedness. In reality, the inability to cook changes food choices immediately. When LPG or electricity fails, households shift toward raw or packaged food, which reduces calorie intake, increases digestive issues, and creates psychological stress.
In India, cooking disruptions are not hypothetical. Power cuts, LPG delivery delays, cylinder shortages, and movement restrictions have all occurred in recent years. Most Indian kitchens are designed around a single energy source. When that source fails, there is no fallback.
This article focuses on realistic cooking alternatives that work within Indian homes, balconies, terraces, and legal limits. It builds on food planning covered in Food Prepping for Indian Diets and assumes a bug-in scenario rather than outdoor survival.
Solar Cooking#
Solar cooking is one of the most underused options in India despite abundant sunlight in most regions.
Solar cookers use reflective surfaces to concentrate sunlight and heat food. They work best for slow cooking, boiling water, and reheating meals. Common Indian foods like rice, dal, khichdi, and vegetables adapt well to solar cooking if time is available.
Limitations must be understood clearly. Solar cooking depends on clear skies, correct orientation, and midday sunlight. It does not work at night or during heavy monsoon clouds. Cooking times are longer than LPG, which requires planning rather than spontaneity.
Solar cookers are best treated as a daytime fuel-saving tool rather than a complete replacement. They reduce dependence on stored fuel and allow boiling of water without consuming gas or charcoal.
Practicing solar cooking during normal days builds confidence. Many people own solar cookers but abandon them due to unfamiliarity. Familiarity matters more than equipment ownership.
Charcoal and Biomass#
Charcoal and biomass cooking is deeply familiar in India but often ignored in urban preparedness planning.
Charcoal burns hotter and cleaner than raw wood when used properly. Biomass includes wood, coconut shells, cow dung cakes, and agricultural waste. These fuels are widely available during normal times but may become scarce during emergencies.
Indoor use must be handled carefully. Charcoal produces carbon monoxide. Ventilation is mandatory. Balconies, terraces, or open windows reduce risk. Never use charcoal stoves in sealed rooms.
Fuel efficiency matters. Traditional chulhas waste fuel. Improved biomass stoves reduce smoke and fuel consumption. Cooking methods should be adapted to reduce boil time. Pressure cooking and soaking grains reduce fuel usage.
Charcoal and biomass provide independence from supply chains. However, storage must be dry and protected from pests. Moist fuel burns inefficiently and produces excessive smoke.
This method is particularly relevant for semi-urban and rural households assessed in Risk Assessment for Indian Households.
Emergency Stoves#
Emergency stoves are compact cooking systems designed for short-term use. In India, the most common types are portable butane stoves, kerosene stoves, and alcohol stoves.
Portable butane stoves are popular due to cleanliness and ease of use. They are effective indoors with ventilation. The risk lies in fuel availability. Butane canisters are not always stocked during crises.
Kerosene stoves are more resilient but less popular due to smell and regulatory issues. Where legal, they provide reliable heat and long burn times. Alcohol stoves are lightweight and quiet but have lower heat output.
Emergency stoves should be tested before reliance. Flame control, fuel consumption rate, and ventilation needs vary. Owning a stove without knowing its limitations creates false confidence.
Emergency stoves are best used in combination with low-fuel meals discussed in Food Prepping for Indian Diets.
Fuel Storage Safety in Indian Homes#
Fuel storage is often more dangerous than cooking itself if done incorrectly.
LPG cylinders should never be stored in enclosed spaces without ventilation. Spare cylinders must be secured upright. Kerosene and alcohol should be stored in labeled, sealed containers away from heat and children.
Charcoal must be kept dry and elevated to prevent moisture absorption and pest infestation. Biomass fuel should be stored away from living spaces to reduce insects and mold.
Fuel quantities should be realistic. Storing excessive fuel in small flats increases fire risk and may violate housing regulations. Preparedness should never compromise basic safety.
Fire extinguishers, sand buckets, and knowledge of emergency shutdown procedures are part of cooking preparedness. Fire safety is inseparable from fuel planning.
Cooking without power or gas is not about improvisation under stress. It is about rehearsed alternatives that allow normal meals to continue when systems fail temporarily.
