The ongoing shortage of commercial LPG in Kolkata has led restaurants to rethink how their kitchens operate, with many scaling down on menus, discontinuing buffets and experimenting with alternative cooking methods to keep service running. “The recent shortage of commercial LPG has created serious challenges for restaurants and small food businesses across the city,” said Himu Sutapa, owner of Himur Henshel. “Many are now exploring earthen ovens, induction cooktops and other traditional or electric cooking systems. While these options help temporarily, they cannot fully replace the efficiency and scale that commercial LPG provides,” Sutapa said. According to him, the staff were encouraged to use electric induction ranges, electric boilers and other energy efficient electric cooking appliances for suitable preparations.

Source: The Telegraph March 13, 2026 10:35 UTC