Should We Rethink Traditional Cooking Methods to Save the Planet?
Ishita Karuturi, Grade 11

Take Hyderabad’s famous biryani, cooked over coal-fired stoves to achieve its signature smoky flavor. Or Lucknow’s kebabs, slow-roasted over woodfires for hours. These techniques are integral to their identity, offering unmatched taste and cultural significance. However, studies show that traditional biomass-based cooking methods contribute to 25% of global black carbon emissions, which are second only to CO₂ in driving climate change.
In India, nearly 49% of households still rely on solid fuels like wood, dung, and coal for cooking, particularly in rural areas. This not only exacerbates environmental damage but also impacts health. According to the World Health Organization (WHO), indoor air pollution from traditional cooking methods causes 2.5 million deaths annually worldwide, with a significant portion in India.
The challenge lies in balancing cultural preservation with environmental sustainability. Should we switch to modern, eco-friendly methods that might dilute the essence of these dishes? Some chefs have already started experimenting with alternatives, such as using gas stoves, which emit 50% less carbon dioxide than coal fires. However, there’s resistance—many argue that modern methods fail to replicate the smoky flavor critical to dishes like biryani and kebabs.
A promising solution is hybrid cooking—a fusion of tradition and technology. For instance, solar-powered ovens and clean biomass stoves can reduce emissions by up to 60% while replicating the slow, even heat of traditional methods. In fact, India’s National Programme on Improved Chulhas has been working to promote efficient cooking stoves in rural areas.
Rethinking traditional cooking isn’t about abandoning heritage but adapting it to align with the realities of the 21st century. By embracing sustainable methods, we can ensure future generations savor the flavors of our past without sacrificing the planet’s future.
Would you choose nostalgia over necessity? Or can we find a middle ground where both thrive? The answer might just shape our culinary legacy.