A sudden shortage of commercial Liquefied Petroleum Gas (LPG) is beginning to disrupt restaurant operations across India, forcing eateries to reduce menu options, ration cooking gas, and in some cases temporarily shut down. The supply disruption, reportedly linked to global tensions following the ongoing conflict between the United States and Iran, has created anxiety across the hospitality industry.
Restaurant owners from major cities such as Bengaluru, Mumbai, Gurugram, and Shimla say the supply of commercial LPG cylinders has slowed dramatically in recent days. While authorities insist that national stock levels remain adequate, many food businesses claim they are receiving far fewer cylinders than usual as supplies are being prioritised for domestic household consumption.
Industry representatives say the government’s move to ensure uninterrupted household LPG supply has unintentionally strained the availability of cylinders meant for commercial kitchens. Restaurants, which rely heavily on high-flame cooking equipment, are among the hardest hit by the sudden supply gap.
Restaurants Forced to Cut Menus
Several restaurants have already started scaling back their menus to conserve fuel. In Bengaluru, establishments famous for traditional South Indian breakfast items are struggling to maintain their usual output.
Dosas, one of the city’s most iconic dishes, require consistent high heat to prepare on large iron griddles. With limited LPG available, restaurant owners are being forced to reduce the number of active burners in their kitchens.
At the historic Vidyarthi Bhavan restaurant, which prepares thousands of dosas daily, management says the shortage could severely affect service if supply does not improve soon. Typically, the restaurant uses between six and eight cylinders per day to maintain operations. With deliveries reduced drastically, the staff has begun shutting down some cooking stations to stretch their remaining stock.
Owners say such measures may help for a few days, but a prolonged disruption could bring operations to a halt.
Alternative Cooking Methods Emerge
Across cities, restaurants are experimenting with alternative cooking methods to survive the crisis. Some have switched to induction cooktops or electric ovens, though many chefs say these cannot replicate the high flame required for certain cuisines.
Pan-Asian and Oriental dishes, which rely heavily on intense wok-based cooking, are among the most affected. Restaurateurs in Mumbai say the distinct flavours produced by high heat are difficult to achieve with electric appliances.
To cope, many establishments are shifting their focus toward dishes that require less cooking time or can be prepared using charcoal-based tandoors. Coal-fired ovens are becoming a temporary solution for several kitchens, particularly those specialising in North Indian cuisine.
However, even these adjustments are only partial fixes. Restaurant operators warn that cooking alternatives remain inefficient and cannot fully replace LPG for large-scale commercial kitchens.
Supply Breakdown Hits Distribution Network
The shortage is not only affecting restaurants but also the distribution chain itself. Gas agencies across several regions say their supply has slowed considerably, forcing them to suspend deliveries of commercial cylinders.
Some distributors report that waiting periods for commercial LPG have stretched to nearly 25 days in certain areas. While domestic LPG deliveries continue, agencies say they simply do not have enough stock to meet commercial demand.
The shortage has also triggered an increase in black-market activity. Restaurant owners claim that commercial cylinders are now being sold illegally at prices far above the official rate.
A 19-kg commercial LPG cylinder that normally costs around ₹1,940 is reportedly being sold for as much as ₹2,800 to ₹3,000 in the unofficial market. Even at those prices, availability remains uncertain.
Industry Warns of Widespread Closures
Hospitality associations warn that the crisis could force many restaurants to close if the supply situation does not improve quickly. Representatives of the National Restaurant Association of India (NRAI) say several eateries have already shut operations temporarily due to lack of cooking fuel.
In Goa and other tourist regions, restaurant owners fear the timing could not be worse. With the summer travel season approaching, hotels and restaurants depend heavily on consistent kitchen operations to serve visitors.
Tourism stakeholders warn that a prolonged LPG shortage could damage the hospitality sector and impact thousands of small food businesses.
Government Response and Industry Appeal
Government officials and oil companies maintain that LPG reserves in the country remain sufficient. Authorities have also announced measures to increase LPG production by around 10 percent to stabilise supply.
However, restaurant associations are urging the government to adopt a balanced distribution strategy so that commercial establishments receive at least partial allocations rather than a complete halt in supply.
Industry groups have also issued advisories encouraging restaurants to conserve fuel. Suggested measures include shortening operating hours, offering limited “crisis menus,” prioritising dishes with shorter cooking cycles, and training kitchen staff to reduce gas consumption.
While these steps may help sustain operations in the short term, restaurateurs say the sector urgently needs a stable commercial LPG supply to avoid a wave of closures.
For now, the fate of many kitchens and perhaps even India’s beloved dosas depends on how quickly supply chains recover.
