Panaji's KTC Bus Stand Grapples with LPG Shortage, Disrupting Food Services for Thousands
The bustling KTC bus stand in Panaji, which sees a daily footfall exceeding 80,000 people, is facing a significant reduction in eating options due to an ongoing LPG crisis. This disruption is affecting both commuters and the drivers who rely on these facilities for meals during their shifts.
Multiple Eateries Forced to Close or Scale Back Operations
Of the six eateries that typically serve small meals and snacks at the bus stand, two have temporarily shut down as a direct result of the LPG shortage. This has created a noticeable gap in food availability for the large number of people passing through the transport hub each day.
Babu Cafe, known for its vada pav and bhaji, has been closed since Saturday. Owner Babu S More explained, "With no LPG supply, I simply cannot operate my business. We are completely dependent on gas for cooking our menu items."
Similarly, Kadamba Cafe has remained shut for the past two weeks. Owner Tarun Rai shared that he has considered switching to induction cooktops but faces spatial constraints. "The problem is there isn't enough space in my kitchen to accommodate induction equipment alongside my existing setup," he noted.
Limited Hours and Menu Changes at Surviving Outlets
Even establishments that have managed to remain open are operating under severe limitations. A canteen that primarily serves drivers and conductors reopened after a four-day closure but now operates only during the first half of the day.
The canteen manager detailed their strategy: "We serve exclusively drivers and conductors. To stretch our limited LPG stock, we now offer only breakfast and close our doors at 1 PM each day."
This reduction in service hours has created challenges for bus drivers like Vilas Shetkar, who commented, "For us drivers, bus stand stalls are a reliable option to eat between trips. But with fewer of them being open now, we often must wait until we reach our destination to find food."
Adaptation Through Induction Cooktops with Compromises
Some eateries have managed to continue operations by quickly transitioning from LPG to induction cooktops. Rudresh Naik, owner of Shivam Classic located on the first floor of the KTC bus stop, revealed, "We have been able to operate only because we invested in two induction cooktops. However, this shift has forced us to eliminate all fried food items from our menu."
Diogo Fernandes, who runs a restaurant that typically serves over 100 customers daily, has implemented significant menu changes. "We removed popular items like chilli chicken and paneer 65 from our offerings," Fernandes explained. "Stir-fries simply cannot be cooked to perfection on induction cooktops. Most Indo-Chinese dishes require the high flame that only gas stoves can provide."
Tea Stalls Face Uncertain Future
The LPG crisis has particularly threatened tea stalls, which are traditionally lucrative businesses at any bus stand. Lakshman Govekar, a tea stall owner at the KTC bus stand, has made the difficult decision to suspend operations until LPG supply is restored.
"We will remain shut until the LPG supply situation improves," Govekar stated, highlighting how even small-scale food vendors are being forced to cease operations completely due to the gas shortage.
The situation at Panaji's KTC bus stand reflects broader challenges faced by food establishments across the region during the LPG crisis, with Chennai's eateries reportedly experiencing similar disruptions that have forced many to either shut down or significantly scale back their operations.
