Kolkata's Culinary Scene Adapts to LPG Shortage with Hybrid Cooking Methods
In response to a severe LPG crisis, restaurants across Kolkata are embracing a unique blend of traditional and modern cooking techniques. Establishments are oscillating between age-old coal-fired tandoors and state-of-the-art induction cookers to ensure uninterrupted service and menu integrity.
Traditional Revival: Coal and Wood Take Center Stage
Mughlai restaurants, in particular, are reverting to open-air coal and wood-fired chulhas to sustain their signature dishes. Aminia, a prominent Mughlai chain, has established an open-air chulha at Chinar Park, utilizing coal and wood as primary fuels. Owner Kabir Azhar explained, "We will transport food from this central kitchen to our 14 outlets. While we've discontinued fuel-intensive items like rumali roti and handi biryani, we are prepared to serve the rest and anticipate a sales surge during Eid."
Similarly, Oudh 1590 is scouting for an open-air location to install a coal-and-wood chulha. Owner Shiladitya Chaudhury noted, "Once we secure a spot, we will centrally cook all biryani for our nine outlets. With current LPG supplies, it's challenging to prepare biryani separately at each location." The chain has already reduced serving hours, with last orders now at 10:15 PM instead of 11 PM.
Modern Shift: Induction and Electronic Cooking on the Rise
On the other end of the spectrum, iconic Park Street restaurants like Mocambo and Peter Cat are transitioning entirely to induction cookers for the first time in their history. Nitin Kothari, owner of both establishments, stated, "At Mocambo, 50% of cooking had already shifted to electronic ovens, while at Peter Cat and Peter Hu, it's around 80%. Within days, all three will operate solely on electronic ovens." He emphasized that high-powered cookers are being deployed to maintain cooking speed and menu consistency, with no changes to serving times.
Other venues, such as Songhai-Manthan and MS Bar & Lounge in central Kolkata, are investing in induction cookers, electric fryers, and microwave ovens. Owner Sudesh Poddar, who also serves as president of the Hotel and Restaurants' Association of Eastern India, remarked, "These appliances can fully or partially substitute gas, especially for continental and Chinese dishes. For north Indian cuisine, we're increasing coal-fueled tandoor use and cutting items that require prolonged LPG." He added that their LPG stock is sufficient for about a week.
Hybrid Approaches and Infrastructure Challenges
Specialty Restaurants, which operates Mainland China, Café Mezzuna, and Oh!Calcutta, has adopted a hybrid model combining induction cookers and LPG. Founder Anjan Chatterjee shared, "Basic cooking is partially done on inductions sourced from cities with lesser LPG shortages."
However, the shift to electric cooking raises concerns about electrical infrastructure. Poddar expressed apprehension, "It's untested whether our electrical setups can handle the extra load. We're keeping our fingers crossed."
Meanwhile, Bar-B-Q on Park Street has converted 40% of its cooking to electronic methods, and One Step Up now runs entirely on induction cookers. Owner Rajiv Kothari revealed, "Depending on gas supply, we'll fully convert Bar-B-Q. We're upgrading our electrical system to accommodate the increased demand."
This adaptive response highlights Kolkata's culinary resilience, as restaurants balance heritage techniques with modern innovations to navigate the ongoing LPG crisis.
