The 2026 kitchen pivot: Chef-approved induction menus amidst LPG shortages

There is an elegance to cooking with restraint. As concerns around LPG availability and rising cooking fuel costs reshape everyday kitchens in India, many cooks are looking for more thoughtful way to cook — one that favours a single pan, shorter cooking times, and ingredients that deliver maximum flavour with minimal effort.

Two chefs — Avin Thaliath, baker, pastry chef and co-founder of Lavonne Bakery, and Hemgoulian Vaiphei, a supper-club host who runs the condiment-focused cloud kitchen Hem’s Kitchen, share recipes designed for exactly these moments. Their dishes rely on short cooking times, minimal oil, and adaptable ingredients, proving that comfort food can also be efficient.

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From Middle Eastern skillet eggs to a deeply nourishing chicken broth, these recipes offer a practical “crisis menu” for days when LPG must be used sparingly.

Shakshuka with toasted bread

Recipe by Chef Avin Thaliath

A skillet of shakshuka — eggs gently poached in a spiced tomato sauce, is ideal for low-fuel cooking. The entire dish comes together in a single pan, and the sauce can be prepared quickly with pantry staples.

Shakshuka (2 portions)
• Olive oil – 20 grams
• Onion (finely chopped) – 100 g
• Red bell pepper (diced) – 120 g
• Garlic – 8 g (2 cloves, minced)
• Tomato puree / crushed tomatoes – 400 g
• Tomato paste – 20 g
• Paprika – 4 g
• Cumin powder – 2 g
• Chili flakes – 1 g (optional)
• Salt – 4 g
• Black pepper – 1 g
• Eggs – 4
• Fresh coriander or parsley – 10 g
• Sourdough / country bread – 4 slices
• Olive oil or butter – 10 grams

Method

Prepare the base
Heat olive oil in a wide skillet on induction (medium heat). Sauté onions for 3-4 minutes until soft. Add bell peppers and cook 3 minutes. Add garlic and cook 30 seconds.

Add tomato puree and tomato paste. Season with paprika, cumin, chili flakes, salt, and pepper. Cook the sauce 8–10 minutes until slightly thick.

Egg addition
Make 4 small wells in the sauce. Crack eggs gently into each well. Cover and cook 4–6 minutes until whites set but yolks remain soft.

Garnish with chopped herbs and a drizzle of olive oil.

Toasted Bread
• Brush bread with olive oil or butter.
• Toast on a hot pan or grill pan on induction until crisp.

Shakshuka. Image Courtesy/ Chef Avin Thaliath

Mushroom garlic toast

Recipe by  Chef Avin Thaliath

Another quick stovetop meal, this mushroom toast turns a few ingredients into a rich, satisfying dish.

 (2 Portions)

Mushroom topping
• Mushrooms (button mushrooms sliced) – 250 g
• Olive oil – 15 g
• Butter – 15 g
• Garlic (minced) – 10 g
• Onion / shallots – 40 g
• Fresh thyme or parsley – 5 g
• Cream – 40 g
• Salt – 3 g
• Black pepper – 1 g
• Lemon juice – 5 g
• Sourdough or Baguette – 4 slices
• Butter or olive oil – 10 g

Method

Toast
Heat a pan on medium induction heat. Spread butter or olive oil on bread. Toast until golden and crisp on both sides. Rub lightly with a cut garlic clove.

Mushrooms
Heat olive oil and butter in a pan. Add onions/shallots and sauté 2 to 3 minutes.
Add mushrooms and cook on high heat until they release moisture and start browning (5 to 6 minutes).

Add garlic and cook 30 seconds. Season with salt, pepper, and herbs. Add cream and simmer 1 minute. Finish with lemon juice.

Assemble
• Spoon the mushrooms generously over the toast.
• Garnish with parsley, parmesan, or chili flakes.

Mushroom toast. Image Courtesy/ Chef Avin Thaliath

Chicken soup — water-based cooking

Recipe by Hemgoulian Vaiphei

Hemgoulian Vaiphei, a supper club host, runs a condiment-based cloud kitchen named Hem's Kitchen.

They believe that soups are one of the easiest ways to create something nourishing while conserving fuel.

Serves: 4–6
Total Time: 15–20 minutes

Ingredients
• 1000g chicken, curry cut with bones
• Ginger, grated or thinly sliced
• Garlic, smashed or chopped
• Onion, cut into large chunks
• Black pepper
• Salt

Optional aromatics
• Lemongrass
• Wild coriander

Preparation

Wash the chicken thoroughly and drain the excess water. Transfer the meat to an induction-compatible pressure cooker.

Place the cooker on the induction stove and set it to Pressure Cooker Mode or High Heat.

Add the ginger, garlic, onion chunks, black pepper and salt, along with about 1 litre of water. Allow the mixture to come to a boil.

Add the optional aromatics, such as lemongrass or wild coriander. You can also add sliced green chillies or dried red chillies if you prefer a little heat.

Close the lid of the pressure cooker and reduce the induction heat to slightly above medium. Let it cook for 4 to 6 whistles, then turn off the induction.

Once the pressure releases and the cooker can be safely opened, taste the broth and adjust the salt, pepper and water content according to your preference.

Serve hot, garnished with fresh coriander or thinly sliced spring onion bulbs, and perhaps a drizzle of chilli oil.

This soup pairs well with rice or noodles.

Variation: Add chunks of potatoes in the soup for a starchy and thicker broth.

Cooking smart in a fuel crisis

When LPG becomes limited, efficiency matters as much as flavour. The key principles chefs suggest are simple, one can cook in one pot or pan when possible, use pressure cookers to shorten cooking time, lean on eggs, vegetables and quick protein and choose recipes that rely on simmering rather than frying.

Meals like shakshuka, mushroom toast, and broth-based soups demonstrate how everyday ingredients can be transformed into filling dishes without consuming large amounts of fuel. Sometimes the simplest recipes are the most comforting.