What’s Cooking in Time of Crisis

Chennai: Realizing that the gas agency did not answer his call on Wednesday and that the Interactive Voice Response System (IVRS) reservation system was not working, this columnist pressed the panic button and began to take war-based measures. He soon learned that some of the neighbors in his apartment were also facing similar missed calls. He immediately dusted the induction stove sitting idle on the kitchen shelf. It didn’t work when turned on, but after a few minutes the induction stove came to life, causing this columnist to breathe a sigh of relief. Meanwhile, a neighbor who did not have an induction stove tried to order online. He couldn’t believe it when he saw that all induction cooktops were sold out on the online platform. He immediately ran to a nearby supermarket and bought an induction stove.

In an effort to preserve the current supply of LPG amid supply concerns, this columnist has moved to a mixed-method approach, switching between induction and gas cooking. Moreover, the electric stove also worked.

Fireless cooking has regained importance in today’s context. Fireless cooking not only encourages minimal use of fuel and electricity, but also promotes healthy eating, as many recipes include fresh vegetables, fruits, sprouts and other minimally processed ingredients. Such a practical and sustainable method of food preparation is especially relevant in these difficult times.

And listening to his mother describe how various dishes were cooked on firewood stoves in the 1950s and 1960s at her home in Tindivanam, before gas stoves were introduced in the 1970s, this columnist realized how cooking modes had evolved over the years.