While this shift has helped kitchens stay open, it has drawn attention from the Food and Drugs Administration (FDA), which has warned of possible food safety issues.
On social media, some restaurateurs have even begun promoting the change.
Joseph Dias, owner of the popular Panaji restaurant Bombil, said on Facebook that his restaurant had “gone back to traditional firewood cooking”.
He also redesigned the menu to highlight dishes prepared over wood fires.
Dias said the move was both necessary and a chance to bring back old flavours, adding that customers were curious about the new dishes.
However, FDA officials have raised concerns. A senior official said that cooking with firewood in open areas breaks safety rules.
“Firewood cooking in the open air is a red flag under food safety standards,” the official said, adding that inspectors would closely monitor such kitchens. The concern is that smoke, ash and uneven heat could affect hygiene and food quality.
The official also acknowledged the difficulties faced by restaurants due to the lack of LPG supply.
The crisis has affected eateries across the State, with many reporting delays in deliveries and higher costs. Smaller establishments, unable to bear the expense, have shut down, while others have turned to traditional methods to keep running.
Some have even marketed the shift as a return to “authentic Goan cooking” to attract customers interested in nostalgic flavours.
However, industry insiders warn that this approach could backfire if regulators take strict action.
The FDA has made it clear that while it understands the challenges faced by businesses, food safety rules must still be followed.
For diners, cooking on firewood may be something new. For authorities, it raises safety concerns. And for restaurant owners, it shows that while adapting in a crisis is necessary, it also comes with regulatory challenges that must be carefully managed.
