West Asia conflict triggers LPG crisis for Delhi hotels
From creative menu tweaks to electrical appliances, Delhi restaurants and caterers are exploring ways to keep the city’s culinary buzz alive as a possible LPG crisis due to the West Asia conflict puts them to the test. Industry representatives have said the restaurant sector is already witnessing declining supplies and uncertainty over the future availability of commercial LPG cylinders.
Manpreet Singh, Honorary Treasurer of the National Restaurant Association of India (NRAI), said the supply of gas to the restaurant sector has started drying up as the availability of commercial LPG cylinders declines.
“If the shortage continues for a few more days and prices increase or supply tightens further, it will become very difficult for restaurants to function,” Singh said, adding that restaurants may even be forced to modify their menus if the crisis deepens.
With the widening West Asia conflict disrupting energy supplies, the government has revised the priority order for allocating domestically produced natural gas, placing LPG production alongside CNG and piped cooking gas at the top. Under the revised allocation, requirements of these sectors will be fully met first before gas is supplied to other sectors, according to a gazette notification.
Amit Gupta, joint secretary of the New Delhi Traders’ Association, said restaurants may have to increasingly rely on electrical appliances if the shortage continues.
“If the situation continues like this, then we will have to buy electrical appliances to cope and serve food. But the cost of meals might increase as electricity costs in Connaught Place are already high,” he said.
Gupta added that restaurants may also have to remove certain dishes from their menus, as not all cuisines can be prepared using electrical appliances.
Sumit, who runs ‘My Yellow’ cafe in Malviya Nagar, said he recently started the outlet and runs it entirely on LPG cylinders. “My stock is coming to an end, and my booking orders are not getting confirmed. This will affect many restaurants and business owners,” he said.
Joy Singh, co-founder of restaurant chain Raasta, said that even though the situation in Delhi appears relatively more stable compared with some other major cities, some establishments have already begun exploring alternatives to reduce dependence on LPG. “We have started making arrangements and are buying electrical appliances for cooking. We may also make a few changes in the menu so that we can save as much gas as possible,” he said.
“Restaurants may have to temporarily adapt by relying more on electric equipment wherever possible. However, that transition is not always seamless, as some cooking techniques and menu items are specifically designed for gas-based cooking,” said Arjun Sagar Gupta, Founder of The Piano Man.
