Several restaurants in Mumbai have been forced to temporarily suspend operations due to an acute shortage of commercial LPG cylinders, creating fresh challenges for the hospitality sector. The supply disruption has prompted the National Restaurant Association of India (NRAI) to issue an urgent advisory urging eateries to conserve fuel and adopt alternative cooking methods to keep their kitchens running.
According to the advisory circulated among members, ongoing geopolitical tensions and disruptions in global energy supply chains have affected the availability of commercial LPG cylinders. The association warned that if the situation continues, restaurants could face serious operational hurdles, particularly those heavily dependent on gas-based cooking.
Advisory Recommends Fuel-Saving Measures
In an effort to help restaurants cope with the shortage, the NRAI has suggested several practical steps to reduce LPG consumption. Among the key measures is rationalising menus by prioritising dishes that require less gas and shorter cooking times.
Restaurants have also been encouraged to adopt batch cooking instead of preparing food in repeated small cycles, which tends to consume more fuel. Other recommendations include cooking with lids, using pressure cookers to shorten cooking duration, and pre-soaking grains and legumes before cooking to reduce gas usage.
The advisory further emphasised the importance of switching off burners when not in use and ensuring that the correct burner size is used for cooking utensils to prevent unnecessary flame wastage. These small operational changes, the association believes, could significantly reduce fuel consumption during the crisis.
Exploring Alternatives to LPG
The association has also advised restaurants to consider temporary alternatives to LPG wherever feasible. Suggested options include using induction stoves, electric griddles, convection ovens, rice cookers and steamers.
Even a partial shift to electric cooking appliances could help reduce dependency on LPG cylinders and enable restaurants to maintain basic kitchen operations during the shortage, the advisory noted.
However, many restaurant owners say shifting to electric cooking systems is not always easy due to infrastructural limitations and the high power requirements of commercial kitchens.
Restaurants Already Feeling the Impact
The LPG shortage has already begun affecting daily operations for several eateries in the city. In the Byculla area, New Sunrise Restaurant had to shut down operations temporarily after its last LPG cylinder ran out.
Owner Imran Kadiwala said he tried arranging additional cylinders from suppliers and even reached out to fellow restaurateurs for help, but was unable to secure one in time. With no fuel left to run the kitchen, the restaurant had no option but to suspend operations.
Industry representatives fear that if the supply chain disruption continues, more restaurants across Mumbai may be forced to shut temporarily, further affecting the hospitality sector already dealing with rising operational costs.
The NRAI has urged authorities and energy suppliers to address the supply constraints at the earliest, warning that prolonged shortages could severely impact thousands of eateries and the livelihoods dependent on them.
