Here's my opinion, but note that I haven't run into this problem, so this is just an idea.
1 - Go ahead and use the jerry-can in the wine fridge. Sounds to me like the biggest concern is fermentation temperature, and your ambient temp won't be acceptable. Brew the whole kit in about 19 L of water; this will ensure you have some head-space.
2 - While the beer will most likely taste fine at 19 L, I understand wanting to stick to the recipe, so here's work-around. At bottling time, boil 4 L of water, let it cool, and add it to your beer before bottling. It's the same process that most of us use to add priming sugar, but just a lot more water. You'll be using carb tabs, but you can still add the water. Other people here on HBT have used similar techniques
3 - Bottle, and you can store the bottles at ambient temperature.
4 - Yes, once carbonated, stick bottles in the fridge at least 3 days (if not longer) before drinking.
Cheers! I find it facinating hearing about how people homebrew around the world. People make slight changes to deal with the availability of materials, equipment, etc, but there's a lot we all have in common. Glad to know we have some homebrew buddies in India!