The ongoing US-Israeli-Iranian war in the Middle East has created a commercial shortage of liquefied petroleum gas (LPG) in some parts of India, which has significantly affected the food and beverage (F&B) industry. Warning of service disruptions in the fuel supply are not regulated, restaurants fear shutdowns, menu cuts and even likely increases in meal prices.
Mutton suffers in the middle of the US-Israeli and Iran wars
Unlucky for non-veg lovers, meats like mutton and even daal-based dishes may struggle to keep up with your favorite meal.
Manpreet Singh, Honorary Treasurer of the National Restaurant Association of India (NRAI) and owner of the famous Zen and Fujiya joins the conversation and reveals how he is dealing with the crisis.
“We are trying to reduce the use of LPG by rationalizing and prioritizing dishes that require less gas consumption. We do not produce certain foods because they use too much gas. We also try to use alternative fuels such as electricity and induction cooking. There are certain items that we can make using induction pressure cookers that use electricity. We try to train staff accordingly.”
Alternatives to LPG in case of shortage
Singh’s outlet has moved on to electric fryers and ovens. But everything has its own challenges, even more so in uncertain times.
“The problem is that we are not used to electric cooking. It may reduce the quality a little, but I think we will improve in a few days. The main problem is that LPG is cost-effective and we are used to it. All our dishes and appliances are compatible with this type of fuel. A lot of restaurants use PNG (Pipe Line Natural Gas), which is excellent. There is no problem at the moment.
All eyes are on the government to relieve itself.
A Delhi restaurateur claims that commercial pressure bottles are not at all available in the market at present. “If you are getting a cylinder at all, it is at an exorbitant price,” complained Manpreet Singh.
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The road over the road
In this situation, vegetarian dishes take priority in the menus.
“As mutton, it’s hard to cook. We try to cut back on cooking mutton. We also try to make sauces at once instead of making them for each meal. That’s how we try. There are a lot of vegetarian dishes that are easy to cook. But again, if you’re cooking with daal, then it’s difficult. Daal takes longer to cook and therefore uses more fuel overnight.” We’re easier now.”
Dishes like daal and mutton currently rely on the electric stove.
Singh, who has owned and operated restaurants across Delhi for 35 years, shared how the longer cooking time for mutton is non-negotiable, despite the LGP crises. “Mutton must be cooked properly. Vegetables, if undercooked, will do no harm to the body.”
LPG can affect catering costs
But what does this mean for the future of restaurants? Boarding costs may be affected if the situation persists for a longer period of time. While Singh’s restaurants are yet to increase prices, he clarified, “We haven’t increased the prices yet, but they could be increased because the cost of electricity is higher and whatever LPG we get is also higher.
The biggest impact will be felt by small restaurants, which will be forced to stop operations or switch to alternative fuels.
“Some could be converted to wood and coal, which will be harmful, especially in northern India,” Singh said, pointing to the region’s already limited pollution levels.
Manpreet Singh is among hundreds of joint food owners who continue to worry about the LPG situation instead of focusing on sales, food quality or service. “The first question the guests are asking is – will you give us food? This is creating a mess in the market,” added Singh, who limited the LPG stock to a maximum of one-and-a-half days.
