Gas supply crunch puts Kolkata restaurants in a tight spot

A sudden shortage of LPG cylinders has begun to worry Kolkata’s restaurant industry, with several eateries struggling to keep their kitchens running smoothly. With supplies becoming erratic over the past couple of days, many establishments are already scaling down menus, adjusting cooking methods and rethinking operations to manage the crisis. According to restaurateurs, most restaurants typically maintain a gas stock that lasts only a few days, leaving them vulnerable when fresh supplies are delayed. “We have not been getting cylinders for the past two days. Most restaurants usually have a supply for only about five to six days; at most it lasts seven days. Items that require high gas consumption are being removed from the menu,” said Sudesh Poddar, president of the Hotel & Restaurant Association of Eastern India and owner of Manthan, Songhai and MS Bar & Lounge.

He added that while some kitchens are trying to adapt, the alternatives are limited. “Induction is being used for certain quick-to-cook dishes, but that will not help with mass cooking.” For many restaurants, the unpredictability of supply is already forcing operational changes. Ishtiaque Ahmad, managing partner of Shiraz Golden Restaurant, said their daily requirement is far from being met. “We usually require 10 cylinders a day, but today we received just two.

Every day the availability is uncertain. We have minimised our breakfast menu and have also stopped taking bookings for our banquet,” he said. While some establishments are already feeling the pressure, others are trying to hold the line for as long as possible. Debaditya Chaudhury, managing director of Chowman Hospitality Pvt Ltd, said his restaurants are continuing operations without altering the menu for now.

“As of today, our menu remains unaltered and we are fully functional. It is a difficult time, but we are trying to remain fully operational for as long as we can,” he said. With the supply situation still uncertain, the coming days will be crucial for Kolkata’s F&B sector. If the shortage continues, more restaurants may be forced to cut down menus, limit services or explore alternative cooking arrangements to keep their kitchens running.