A restaurant at Kattukulangara in Kozhikode that was recently forced to close due to disruption of commercial gas supply. | Photo credit: K. Ragesh
A shortage of commercial LPG due to war-induced regulations has led to the temporary closure of several roadside canteens in Kozhikode district. The crisis has also affected small food delivery businesses, which were started as a source of livelihood by local entrepreneurs and migrant workers.
Although some restaurants have begun to try to overcome the crisis by using firewood, live cooking continues to be disrupted in many places. Some establishments only distribute homemade items as a temporary survival measure using domestic gas connections.
“There is no possibility of cooking food conventionally in the small food carts that were launched at Kozhikode beach recently. The worst affected are the people who manage these branded carts,” said K. Razik, a street food vendor. He pointed out that the distribution of food cooked elsewhere using traditional methods is the only way to manage the crisis.
The impact of the situation is also felt by small diners and canteens. It is said that food prices may have to increase if they are forced to continue with traditional cooking methods that double their physical effort and cause several other inconveniences. Many workers are also uncomfortable with the heat and smoke from wood-fired kitchens, they added.
“Live cooking is really a burden as locally collected raw firewood is used. We have no option but to wait for the ongoing crisis to end,” said Usha Kavil, an entrepreneur who recently closed her small tea shop along the Kozhikode-Kannur National Highway. She said self-help groups and neighborhood forums dealing with food businesses are also facing an acute crisis.
According to restaurant owners in Kozhikode, the price of firewood has also gone up following the sudden surge in demand. Because of pollution concerns and other obstacles to setting up traditional kitchens, many entrepreneurs are still reluctant to switch to firewood, they said.
“As a temporary solution, many hoteliers have adjusted their menus by cutting down on fried foods, snacks and meals. If the crisis worsens, the number of workers may have to be reduced, apart from reducing the operating hours,” said a restaurant owner in Eranhipalam. According to him, cooking on electric induction plates is hardly profitable for small restaurants and hotels.
Following confidential complaints from some hotel businessmen regarding the suspected black marketing of commercial pressure cylinders, units of the Civil Supplies Department have heightened vigilance to track the suspects. Similarly, attempts to misuse domestic gas cylinders for commercial purposes are also under scrutiny in several places.
Published – 14 March 2026 20:13 IST
