LPG shortage forces eateries in Goa to adopt new cooking techniques

Panaji: The aloo paratha, once toasted on a gas tawa, is slowly getting a smoky makeover, with hotels and restaurants now turning to the tandoor to prepare it. Goa’s food and beverage industry says that with commercial liquefied petroleum gas (LPG) prices at Rs 3,150 per cylinder, the tandoor is slowly gaining traction among chefs and restaurant owners.

Restaurants have also seen their electricity bills jump to nearly double due to a surge in power consumption and the pass-through of global fossil fuel prices.

“Gas is available but it is expensive at Rs 3,150 per cylinder, but it is what it is,” said National Restaurant Association of India Goa chapter head Prahlad Sukhtankar.

“We have absorbed the price hike of the LPG. Electricity bills have also doubled. It is very expensive but we are still absorbing the cost. After some time, we will have to increase our prices and pass it on to the customer,” he said.

The West Asia crisis leading to the blockade of the Strait of Hormuz has triggered an unprecedented LPG shortage by disrupting critical shipping lanes from the Persian Gulf. Because 60% of India’s LPG is imported and over 80% traditionally passed through the strait, the blockade has caused a daily shortfall of up to 4,00,000 barrels, according to global energy consultants.

The LPG and crude oil spike has increased operational pressures for the food and beverage sector, especially across energy costs and supply chains. However, it has also encouraged the industry to innovate and adopt more sustainable practices.

“We are adapting through practical measures such as introducing electric cooking solutions in select operations, optimising kitchen energy usage and strengthening local sourcing to reduce transportation dependency,” said IHCL Goa senior vice president operations Ranjit Phillipose.

Our teams are also focusing on smarter kitchen planning and seasonal menus to improve efficiency while maintaining guest experience,” said IHCL Goa senior vice president operations Ranjit Phillipose.

The French cooking method sous-vide (French for “under vacuum”), once practised by fine dining restaurants and resorts, has now captured the attention of local restaurants. Chefs are now cooking meats in vacuum-sealed pouches in low-temperature water baths.

“Sous-vide cooking has been introduced. The meat remains moist and succulent. This technology has come in a big way. It is a French cooking technique and most premium restaurants are using this. Traditional Indian restaurants were not using this but now many restaurants are using this technique. It was there earlier but now it has increased,” said Sukhtankar.

Meanwhile, many of the smaller restaurants that have access to open spaces continue to cook on wood fire.

“Our staff cooks food on chulha and they are happy with the quality but it is not sustainable,” said a restaurant manager.

Eateries in Panaji are also upset with govt for the delay in commencing piped gas supply.

“We applied for piped gas. We were assured within a day or two, but it’s been a month the piped gas has not reached us,” said a traditional eatery in St Inez.