Hyderabad’s Shah Ghouse Café Revives Firewood Biryani Amid LPG Crisis

Hyderabad’s iconic Shah Ghouse Café, famed for its flavorful biryani, has switched back to traditional firewood cooking due to the ongoing commercial LPG shortage gripping the city. This move harks back to the restaurant’s roots while ensuring uninterrupted service for its loyal patrons.

LPG Shortage Hits Hard

Restaurants across Hyderabad, including popular spots like Shah Ghouse, are facing acute shortages of commercial LPG cylinders, with supplies dropping by up to 75% in areas like Gachibowli and Kukatpally. The crisis, triggered by a national prioritization of domestic LPG amid global supply issues, has forced eateries to ration gas or halt operations during peak hours. Owners report receiving far fewer cylinders than ordered, exacerbating challenges during the busy Ramzan season when demand for biryani and haleem surges.
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Return to Traditional Roots

Shah Ghouse Café, a landmark in the city’s food scene since the 1980s, is now firing up wood stoves to prepare its signature kacchi biryani, aiming to preserve the authentic smoky aroma that defines Hyderabadi cuisine. This shift mirrors actions by other outlets like Dine Hill and Hotel Nayab, which are exploring charcoal, wood, or electric alternatives despite higher costs and setup hurdles. While haleem production largely relies on wood-fired kilns, biryani’s finishing touches like brista (fried onions) typically need gas, prompting such adaptations.

Impact on Customers and Industry

Diners at Shah Ghouse may notice an enhanced, nostalgia-infused flavor from the firewood method, potentially drawing even larger crowds to its lively Shastripuram location. However, the broader industry warns of possible shutdowns, menu cuts, and price hikes if supplies don’t stabilize soon, with the National Restaurants’ Association urging government intervention. For now, Shah Ghouse’s quick pivot keeps the biryani flowing, blending tradition with resilience in true Hyderabadi spirit.

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