Panaji's Historic Cafes Face Unprecedented LPG Crisis
Panaji's iconic cafes and bakeries, which have weathered economic recessions and the Covid-19 pandemic throughout the 20th and 21st centuries, now confront their most severe challenge yet. A critical shortage of commercial LPG, stemming from the ongoing conflict in West Asia, is testing the resilience of these beloved establishments like never before.
Century-Old Cafe Tato Forced to Slash Menu
At Cafe Tato, a 113-year-old institution, operations have been dramatically scaled back. Partner Pranav Dhuri revealed that the cafe has temporarily discontinued its popular south Indian and Indo-Chinese dishes. "We are serving a basic menu now — bhaji puri, samosa, vada, and bhaji pav," Dhuri explained. The establishment's attempts to transition to induction cooking have provided only limited relief. "We are working on a few induction stoves, but we can't prepare most of our items on them," he added.
The business impact has been immediate and substantial. Dhuri estimates a 20-25% decline in sales over the past two weeks, attributing this to both reduced menu options and customer uncertainty. "Some customers are upset, but most understand the situation," he noted.
Cafe Central Sees Production Halved
Cafe Central, another nearly century-old establishment, has experienced even more severe disruptions. Proprietor Ravindra Gaitonde reported that production has been slashed by approximately 60%, with numerous items either reduced or temporarily halted. "Everything is based on gas," Gaitonde emphasized. "Even if we use induction stoves, it's not enough for our full range."
Items requiring intensive cooking, such as mushroom samosas, have been particularly affected. The financial consequences have been devastating, with profits plummeting by 50-60% over the past fortnight.
Mr Baker Adjusts Production Cycles
At Mr Baker, a bakery with roots dating back to 1922, proprietor Nenette Fernandes has managed the situation more effectively through a combination of spare gas cylinders and induction cooking. However, significant operational adjustments have been necessary. "Earlier, we would refill snack counters five times a day. Now we do it only twice," Fernandes disclosed.
Customer behavior has also shifted dramatically. "We have noticed that customer footfall is dwindling since many people are no longer stepping out to eat due to the ongoing situation," she observed.
Traditional Methods Provide Limited Relief
Confeitaria 31 de Janeiro has found some protection through its traditional wood-fired ovens, which have buffered the establishment against the worst of the LPG crunch. Proprietor Getta Mascarenhas confirmed that the bakery continues to operate, but challenges persist for gas-dependent items. "Grilled sandwiches, fries, or anything that needs gas has to be cut down," she stated.
These historic Panaji establishments continue to serve their loyal patrons, adapting their operations day by day as they navigate this unprecedented crisis that threatens both their culinary heritage and economic survival.
