Wayanad Eatery Owner Uses Firewood to Counter Cooking Gas Scarcity

Across the Wayanad district, a growing scarcity of cooking gas has compelled numerous hotels and eateries to cease operations. This challenging environment has made it difficult for the public, including those visiting hospitals, to access prepared meals and even basic beverages. In response to this crisis, Sindhu Suresh, who runs an establishment in front of the Pulppally post office, decided to innovate rather than close. She quickly constructed two alternative cooking units from a metal barrel to use wood as fuel. Her primary motivation was to maintain service for her regular clientele, who rely on her eatery for their daily sustenance. The shift to wood-fired cooking proved effective immediately, leading her to consider it a viable long-term solution. Customers have responded positively to the food prepared using this method.