Discover how Bengaluru resident Reva Jhingan Malik switched from LPG to solar cooking for a sustainable, eco-friendly lifestyle. Learn how solar energy can save money and reduce carbon footprints.

Reva Jhingan Maliks day begins with chopping vegetables, soaking lentils, and preparing rice for cooking. But instead of using LPG, electricity, or wood, she relies on solar energy. From the terrace of her off-grid home in Bengaluru, she harnesses direct sunlight to cook her meals in an eco-friendly, fuel-free way.

Every morning at 9 AM, she sets up her solar cooker, placing vegetables, lentils, and rice in separate trays. The food cooks gradually under the suns heat and is ready in about two hours—offering a sustainable, cost-effective alternative to conventional cooking methods.

From poha (spiced flattened rice) and baati (stuffed whole wheat dough balls) to baking cakes, roasting peanuts, and even boiling milk, she prepares a wide variety of meals using just solar energy.

We spoke with her to learn how she harnesses the power of the sun for cooking and contributes to a more sustainable lifestyle.

How Reva Jhingan Malik Embraced Solar Cooking

Reva, who runs Primalise, a consulting firm in Bengaluru, was inspired to take action after growing concerns about depleting fossil fuels and environmental sustainability.

We often hear about the depletion of fossil fuels, but real change at the household level is still lacking, she admits.

Indias LPG demand has surged by 60% in the past five years, with imports rising from 11.4 MMT in 2017-18 to 18.3 MMT in 2022-23, highlighting the urgent need for sustainable alternatives like solar cooking.

With domestic LPG production rising just 4% in the last five years while consumption surged by 22%, Indias growing dependence on imports highlights the urgent need for sustainable alternatives.

Reva Jhingan Malik, a strong advocate for green living, shares what pushed her toward solar cooking.

If we talk about sustainability and teach it to our children, are we practicing it ourselves? We expect governments to take action on environmental protection, but what are we doing at an individual level? That realization was a turning point for me, she says.

Determined to reduce her dependence on fossil fuels, Reva explored alternative ways to eliminate their use—at least in her daily life.

Reva shares how she first reduced fossil fuel usage by switching to an electric vehicle, followed by eliminating LPG altogether with solar cooking as the alternative.

In 2020, Reva completely discarded LPG cylinders. Before this, she relied on them, refilling once every 2-3 months, while also using her parent solar cooker occasionally.

I realized we can actually live without LPG. With the abundant sunlight available in our country, why not harness this energy as much as we can? she reflects.

Since then, solar cooking has become Revas primary method of preparing meals.

Revas Experience with Solar Cooking

Reva highlights the benefits of solar cooking: Once I add vegetables and ingredients to the solar cooker, I do not need to keep stirring or monitoring it. You simply pull out the tray, and everything is ready. Its far more convenient than using an LPG stove.

Her solar cooker, measuring about 2 feet in length, has three rectangular containers, perfect for cooking dishes like dhaal, vegetables, and rice separately.

To speed up cooking, I soak chana and rajma overnight. However, a drawback is that we can not make chapatis or add tadka to the dhaal. Instead, we have switched to eating wheat in the form of daliya and baati. We also roast and add cumin and coriander to enhance the flavor of the lentils, she shares.

Our food choices have simplified. While taste has become secondary, we personally find the food slightly better as its cooked slowly, preserving the flavors of the vegetables, she adds.

Reva Shares the Limitations and Backups in Her Solar Cooking Setup

While most of our cooking is done in the solar cookers, we also keep a firewood chulha (stove) as a backup for cloudy or rainy days. We collect firewood from trees around our home and also use coconut shells and cow dung cakes as fuel. We use the firewood stove only once or twice a month.

Additionally, during cloudy days or at night, they rely on stored solar energy. Their home is equipped with an 850 VA solar inverter that provides enough charge for low-wattage appliances.

Reva also fondly recalls how she repurposed an old box-type solar cooker into a food dehydrator. We use it to preserve excess fruits during harvest time, and it is also great for roasting grains, nuts, and even drying homegrown turmeric.

Revas Cost-Effective, Sustainable Solution

For Reva, solar cooking is not only eco-friendly but also cost-effective: Initially, we would refill our LPG cylinder every 2-3 months, which cost us Rs 1,200 per refill. We invested Rs 18,000 in the solar cooker, a one-time investment with no recurring expenses or maintenance costs, she explains.

In India, where most households rely on LPG for cooking, this adds to the emission burden. Reva encourages people to tap into the abundant solar energy available across the country.

Many believe solar cooking is not convenient, but from our experience, its more convenient and easier than using an LPG stove. Plus, its guilt-free cooking. Theres immense satisfaction in knowing our food is cooked effortlessly with sunlight. Were no longer exploiting the planets resources, she adds.

Weve managed to close this energy loop for ourselves. If this becomes an aspiration for others, and households start using sunlight as their energy source, together, we can help mitigate the climate crisis. Adopting solar cooking could be the first step toward energy self-sufficiency for all, she concludes.

In a world where sustainability is becoming increasingly urgent, Reva Jhingan Malik journey to solar cooking offers a compelling example of how simple, everyday changes can make a big difference. By harnessing the power of the sun, she not only eliminates the need for fossil fuels but also demonstrates how cost-effective and convenient solar energy can be. Reva’s story proves that when we rethink our approach to cooking and energy use, we can take meaningful steps toward a greener, more self-sufficient future—one meal at a time.

Edited by Gayathri