LPG crunch: Roti, dosa go off menus; more eateries shut operations across cities

Main course dishes at the lawyers' canteen at Delhi high court were taken off the menu for a while on Wednesday; roti became the first casualty at Hyderabad hostels and PGs; and employees at Infosys campuses in Pune, Chennai and Bengaluru were notified that they may have to forgo dosa cravings, as the LPG scarcity created by the war in West Asia threatened to become a full-blown crisis across the country.

Several restaurants in Pune city downed their shutters as the second day of the commercial LPG shortage continued. Industry representatives said Maharashtra Natural Gas Ltd (MNGL) company has offered to help eateries switch to piped gas connections to ease the crisis. The popular Modern Cafe in Shivajinagar remained closed on Wednesday after running out of LPG, and its Kharadi branch is also expected to remain shut on Thursday due to lack of supply.





With commercial LPG supply virtually drying up, more restaurants and eateries shut for the day, even as contingency measures were being planned by stakeholders to allow the sector to hold on till the situation improves.

As war affects LPG supplies, hoteliers explore alternatives like coal, biogas, electric kitchens

Delhi HC administration and advocates were informed that the canteen management would offer food items such as sandwiches, salads, fruit chaat and other similar refreshments, but not the main course dishes due to unavailability of cooking gas. Although the services resumed shortly after LPG supply was secured for the day, the management said uncertainty over availability continues.

In Chennai, Bengaluru and Hyderabad, dosa, poori and other gas guzzling food items are disappearing from the menus of restaurants, canteens and catering services. In some hostels and PGs along Hyderabad’s IT corridor, certain curries such as rajma and chickpea-based dishes were dropped, much to the discomfort of inmates from north India. Even tea and coffee were being rationed by many eateries.

Hotel associations are exploring alternatives, including coal, firewood, biogas and electric kitchens. The railways’ tourism and catering arm, IRCTC, has asked static catering units at stations to switch to alternative modes — microwave and induction plates. Bhubaneswar municipal corporation rolled back its ban on the use of coal and firewood by roadside eateries, hotels and dhabas, imposed in Jan to curb air pollution, much to the relief of these establishments.

In Bengaluru, while eateries across the city are a worried lot, a few restaurants in city’s Koramangala area, including the popular Empire restaurant, remain unfazed as their fuel demand is met by a biomethanation plant. Shakir Haq, CEO of Hotel Empire Chain, said, “I regret that we did not push the biogas model across more outlets earlier. Going forward, we are seriously looking at a dual-fuel system so that we are not completely dependent on LPG.”

Some of Mumbai’s bakeries, too, said although BMC recently instructed them to shift to LPG gas, their traditional firewood ovens were still intact and could be used to meet demand if authorities permit.

In UP, oil marketing companies have begun to evaluate if kerosene — largely phased out over the past few years — could serve as an emergency alternative. In Bihar, Jharkhand and other states, too, businesses such as PG accommodations, hostels and catering services are bearing the brunt of commercial cylinder shortage.

K Kundan, who runs a PG accommodation with nearly 45 girls in Patna, said his kitchen staff have shifted to electric cooking arrangements.

In states like Uttarakhand, Himachal Pradesh, Goa, hoteliers are sweating out at the prospect of a wasted tourist season ahead. In Himachal, the hospitality industry has sounded an alarm as peak tourist season is just days away. In Shimla, Manali, Dharamshala, Kasauli and Kasol, eateries are already feeling the heat. Dharamshala Hotels and Restaurant Association president Ashwani Bamba said: “Tourist rush goes up on weekends, but most hoteliers are not sure whether they should accept advance bookings.”