Mangaluru Hotels Forced to Adapt as LPG Crisis Disrupts Commercial Kitchens
Across Dakshina Kannada, from humble eateries to upscale establishments, hotels are increasingly turning to traditional firewood for cooking amid a persistent shortage of commercial LPG cylinders. This fuel crisis, triggered by disruptions in global supply chains following the closure of the Strait of Hormuz, continues to severely impact the hospitality sector despite some resumption of distribution.
Shortage and Soaring Prices Create Twin Burden
While commercial LPG distribution has partially resumed, hotel and restaurant operators report that supplies remain significantly below normal levels. Compounding the problem, commercial LPG prices have experienced sharp increases, with industry stakeholders expressing concerns about further hikes in the coming days. This dual challenge of scarcity and escalating costs has forced numerous businesses to either temporarily shut down or reopen with drastically limited menus, focusing primarily on fast-moving dishes that require minimal fuel.
Firewood Becomes Essential Survival Strategy
A premium hotel located on MG Road revealed that it has been utilizing firewood to prepare three daily meals for its staff of over 55 members, resulting in savings of approximately one commercial LPG cylinder each day. "Although we continue to use LPG for cooking customer orders, we have switched to firewood for all staff meals," explained the restaurant manager. "This helps us conserve one cylinder daily, which is crucial given the ongoing shortage. Unfortunately, there is still no clarity regarding how long this situation will persist."
This shift is not isolated to a single establishment. Many hotels with adequate space and existing infrastructure for firewood cooking are now employing it alongside LPG. In Kankanady, a hotel owner described traveling as far as Surathkal to procure gas cylinders, noting that LPG is available on the black market at nearly double the regular price—a cost that remains economically unviable for most operators. "We recently reopened after a two-month closure and have little choice but to adapt our menus to the fuel realities," he stated, adding that space constraints prevent his establishment from adopting firewood cooking.
Limited Menus and Hybrid Cooking Solutions
Iqbal Asaigoli, who operates a restaurant near Falnir, reported that his establishment now relies on a combination of firewood and LPG while offering a restricted menu. "Currently, we receive only about 50% of our total LPG requirement, with firewood making up the difference," he said. "Customers now have to accept what we can provide rather than choosing from a full menu."
The Ocean Pearl Hotel, which manages two facilities in Mangaluru, has implemented a similar 50:50 arrangement. Vice-president BN Girish confirmed that elaborate preparations have been made to incorporate firewood cooking at both properties.
Firewood Prices Also Surge Amid Increased Demand
Even firewood costs have risen significantly due to heightened demand. Ashwatham Hegde, proprietor of Tulunadu Food Catering Services, noted that firewood prices have jumped from approximately Rs 4,500-Rs 5,500 per tonne before the LPG crisis to around Rs 8,000 per tonne currently.
The ongoing fuel crisis continues to challenge the resilience of Mangaluru's hospitality industry, forcing operators to innovate with traditional cooking methods while navigating uncertain supply chains and escalating expenses.
