The NRAI urged eateries to rationalise menus, conserve fuel and temporarily prioritise dishes that require less gas and shorter cooking cycles. Among the measures suggested are batch cooking instead of repeated small cooking cycles, using lids and pressure cooking to reduce cooking time, pre-soaking grains and legumes, switching off pilot flames or burners when not in use, and using the right-sized burner for utensils to avoid flame wastage. Restaurants have also been advised to streamline menus, optimise burner use, consolidate prep schedules and reduce gas consumption during non-peak hours. Even a partial shift of certain cooking processes to electricity could reduce dependence on LPG, the body said. Restaurants have also been advised to introduce limited “crisis menus” with faster-cooking dishes and consider limiting operational hours to conserve fuel.

Source: Indian Express March 11, 2026 09:31 UTC