Gas Crisis Forces Maharashtra Hospitality to Adopt Firewood and Menu Cuts
Restaurants and caterers in Sambhajinagar (formerly Aurangabad) are rapidly adapting to a severe commercial gas crisis by switching to firewood stoves, reducing their menus, and in some cases, shutting down live food counters. This disruption is impacting the entire hospitality sector, with wedding venues also scrambling for alternatives.
Wedding Halls Explore Off-Site Cooking and Diesel Stoves
In Nashik, owners of wedding halls and lawns are actively seeking solutions to honor existing bookings for March, April, and May. The Wedding Halls and Lawns Owners' Association in Nashik has assured that all scheduled events will proceed as planned, providing relief to families. Sunil Chopda, president of the association, stated, "We are committed to fulfilling all bookings despite the gas shortage. We are exploring various alternatives to LPG cylinders. One option is preparing food at off-site locations using firewood and then transporting it to the venues. This will allow functions to continue without disruption."
Nashik district boasts approximately 300 wedding venues, including halls, lawns, resorts, and hotels, with about 170 situated in Nashik city. With 25 auspicious wedding dates between March and May, all venues are fully booked, leading to an estimated 6,000 weddings. At an average cost of Rs 15 lakh per wedding, the district anticipates a wedding-related economic turnover of around Rs 900 crore during this period.
Chopda highlighted the potential revival of diesel-fired large stoves, which were common before LPG became standard. "These stoves are no longer easily available, but manufacturers can produce them again. This may become another viable option," he explained. The association is also considering hybrid stoves and electric induction units that use LPG for ignition but primarily operate on electricity. "Supporting caterers through shared investments in alternative equipment will help maintain schedules and prevent any disruption to wedding functions," Chopda added.
Restaurants Face Kitchen Closures and Drastic Menu Reductions
According to the Aurangabad District Hotels and Restaurants' Owners Association (ADHRA), the city has nearly 1,500 restaurants, bars, and hotels, many of which are already operating their kitchens partially due to the acute shortage of commercial LPG cylinders. A significant number of establishments have temporarily closed their kitchens as they struggle to find workable alternatives.
The crisis has compelled eateries to drastically trim their menus. Shivaji Patil, president of ADHRA, expressed that the industry was caught off guard. "Our industry was not ready for this crisis. Some establishments have already shut their kitchens, while others are fighting to stay operational. Although hotels and restaurants are trying to manage with traditional stoves, electric induction units, and other makeshift arrangements, they simply cannot find a substitute that works as effectively as gas stoves."
Patil emphasized that most commercial kitchens are designed around LPG-based infrastructure, making a sudden shift to firewood, biomass, or charcoal highly impractical. "Commercial kitchens are designed for gas. Switching to traditional fuels requires structural changes, proper ventilation, and additional space, none of which can be arranged overnight," he noted.
Association members have voiced frustration, blaming the district civil supplies department and government for failing to anticipate and manage the situation. The ongoing disruption has created widespread uncertainty for an industry heavily dependent on uninterrupted LPG supply.
Centralized Kitchens and Warnings of Further Closures
Echoing these concerns, Kishor Shetty, secretary of ADHRA and owner of four restaurants in the city, has adopted a centralized kitchen system to cope with the crisis. "On normal days, our four units collectively serve around 253 dishes. Due to the stoppage of commercial LPG supply, we have had to cut the menu to about 40% of the usual items. Most live food preparations have been discontinued," he revealed.
Shetty warned that if the situation persists for another week, many restaurants may be forced to shut their kitchens entirely or limit cooking to items that can be prepared using tandoors or other available alternatives. Restaurant owners across the city fear that the crisis could soon deliver a severe blow to food businesses unless commercial LPG supply is urgently restored.
