Kolkata Restaurants Embrace Electric Cooking Amid LPG Supply Challenges
In a significant shift over the weekend, a substantial number of restaurants across central and south Kolkata have transitioned almost entirely to electric cooking methods. This move marks the culmination of a process that began approximately two weeks ago, driven by ongoing LPG supply constraints and operational adaptations.
Widespread Adoption of Electrical Alternatives
The migration involves various electric appliances, with most establishments switching to induction cooktops, electric cooking ranges, and specialized fryers. However, some restaurants have adopted alternative approaches, including using coal-and-wood ovens in open spaces and significantly reducing their menus to eliminate LPG dependency entirely. A hybrid system persists in certain cases, where LPG is used sparingly alongside electrical methods.
Notable Restaurant Transitions
Several prominent Kolkata restaurants have made substantial progress in their electrical conversions:
- Mocambo has completely ceased LPG usage after initiating its switch two weeks ago.
- Peter Cat and Peter Hu have migrated 50% of their cooking operations to electrical systems and are currently upgrading their infrastructure.
- Oasis has achieved over 90% electrical cooking conversion, with owner Pratap Daryanani explaining, "We have started using a new kitchen equipped exclusively with inductions and fryers. Initially, we retained LPG for Chinese dishes requiring longer cooking times, but with diminishing reserves, we accelerated our transition this weekend."
- Trincas has completed 80-90% of its migration to electrical cooking.
- Bar-B-Q and One Step Up have shifted 60% of their cooking to electrical methods, with owner Rajiv Kothari noting, "We are gradually decreasing LPG usage while upgrading our systems."
- Songhai, Manthan, and MS Bar & Lounge have moved 70% of their cooking to electrical mode, with owner Sudesh Poddar stating, "We have completed our migration phase and will maintain LPG for the remaining 30% of operations."
Hybrid Approaches and Menu Adjustments
Despite the widespread shift, some restaurant groups continue with hybrid systems. Specialty Restaurants, which operates outlets including Oh! Calcutta, Café Mezzuna, Mainland China, Flame & Grill, and Hoppipola, maintains partial LPG usage. Founder and chairperson Anjan Chatterjee explained, "We are receiving limited LPG supply, so we continue using gas where necessary."
Meanwhile, Amber in central Kolkata has implemented both menu pruning and substantial electrical cooking adoption to navigate the current situation.
Uncertainty About Long-Term Sustainability
Restaurant owners express mixed opinions about whether this migration will become permanent. While many anticipate potential cost reductions through induction cookers, others maintain that LPG remains irreplaceable for certain culinary applications.
Rajiv Kothari elaborated on the financial considerations, stating, "I believe this transition could prove more economical, though we cannot confirm until we receive our electricity bills. A combination of gas and electric methods would be ideal, but long-term viability remains uncertain."
Sudesh Poddar, who also serves as president of the Hotel and Restaurants Association of Eastern India, predicted that most small restaurants and eateries will revert to LPG once supply normalizes. He commented, "We plan to retain induction cooking for continental dishes and frying operations. However, for the majority of establishments, LPG will likely remain the primary fuel source moving forward."
This rapid adaptation highlights the restaurant industry's resilience and flexibility in responding to supply chain disruptions, while raising important questions about sustainable operational models in Kolkata's culinary landscape.
