Kolkata Restaurants Forced to Adapt as LPG Supply Crisis Hits Operations
In response to a sudden halt in commercial LPG supply across Kolkata, numerous restaurants have implemented drastic measures to manage their dwindling gas stocks. The crisis, which began on Wednesday, has prompted establishments to suspend popular buffet services and consider partial closures during off-peak hours, aiming to extend their existing supplies by four to five days.
Buffet Services Temporarily Halted to Prevent Gas Wastage
Anjan Chatterjee, founder of Speciality Restaurants, confirmed that buffet services have been stopped at outlets like Mainland China and Flame & Grill as an emergency step to curb LPG wastage. "At locations offering extensive buffets, including Mainland China, Flame & Grill, and the weekend buffet at Oh! Calcutta, we are temporarily shifting from Monday to Thursday to a curated 'Buffet on the Table' experience," Chatterjee explained. This new format involves serving a large selection of buffet favorites directly at the table, though weekend buffets will continue as usual.
Sushanta Sengupta, founder director of Savouries, reported that all four outlets of 6 Ballygunge Place and The Wall have discontinued buffets, focusing instead on à la carte menus. "While buffets typically account for some food wastage, we cannot afford to waste LPG now. Additionally, buffets rely on predictability, and in the current scenario, it has become extremely difficult to forecast consumption," Sengupta stated.
Operating Hours Reduced to Minimize LPG Consumption
Several restaurants are planning to shut during off-peak hours to further reduce LPG usage. For instance, a Chinese restaurant on Freeschool Street, which had operated non-stop from 12 noon to 10:30 pm for the past decade, is reverting to older hours with a closure between 4 pm and 6 pm. "We will concentrate on lunch and dinner services. During the interim period, footfall is low, but keeping the gas oven operational leads to unnecessary LPG wastage," the manager noted.
Restaurants Turn to Induction Cooking as Alternative
To mitigate the impact, many restaurants are increasingly relying on induction cookers. At Speciality Restaurants, smaller dishes and staff meals have been completely shifted to induction-based equipment. "Fortunately, we had a stock of imported induction wok ovens and induction-based cooking combi ovens that we have partially implemented across our restaurants," Chatterjee added.
Other establishments, such as Oasis on Park Street, have set up induction counters with multiple cookers for handling smaller orders. "If there is an order for three dishes at a table, we can prepare it using induction. However, for larger groups, we will need to switch back to LPG," said Oasis owner Pratap Daryanani.
Community Efforts to Sustain Kitchen Operations
Urvika Kanoi, owner-chef of The Daily Cafe, highlighted the collaborative efforts within the restaurant community. "Many of us are reaching out to each other for assistance, trying to see if we can stock up or replace our nearly empty cylinders to keep our kitchens functional," Kanoi shared.
The ongoing LPG supply disruption has forced Kolkata's dining scene into a period of adaptation, with restaurateurs prioritizing conservation and efficiency to navigate the crisis.
