Pune Restaurants Forced to Close Amid Escalating Commercial LPG Shortage
Several restaurants in Pune were compelled to shut down on Wednesday as a critical commercial LPG shortage entered its second day, disrupting operations across the city. Industry representatives have highlighted that Maharashtra Natural Gas Ltd (MNGL) has intervened, offering to assist eateries in transitioning to piped gas connections to mitigate the ongoing crisis.
Widespread Closures and Operational Challenges
The popular Modern Cafe in Shivajinagar remained closed on Wednesday after exhausting its LPG supply, with its Kharadi branch also expected to stay shut on Thursday due to lack of availability. A restaurant representative confirmed the closure, stating, "We have been shut since Wednesday morning in Shivajinagar as we ran out of gas. We don't know when we will reopen. Right now, it is a wait-and-watch situation."
Industry sources reported that numerous other eateries implemented temporary shutdowns on Wednesday after failing to secure commercial cylinders. Some establishments opted to close strategically to conserve LPG stock for the weekend, as Wednesday and Thursday typically experience slower business traffic.
MNGL's Intervention and Piped Gas Initiative
Saili Jahagirdar, chapter head of the National Restaurant Association of India (NRAI) in Pune, revealed that MNGL officials have proactively reached out to restaurant representatives. During a meeting on Wednesday, they proposed expediting piped gas connections in areas where existing infrastructure permits. "MNGL officials offered to help fast-track piped gas connections for restaurants wherever feasible. They have identified around 150–200 restaurants in certain areas that may be eligible, and said they will try to complete the process in the least possible time considering the crisis. It is a govt process so it will take time, but at least they have come forward to help," she explained.
Jahagirdar added that many restaurant kitchens are conserving LPG stock to prevent complete closures later in the week. "We saw purposeful shutdowns on Wednesday and we may see more, because restaurants are trying to save whatever stock they have for the weekend. Thursday is usually a slower day, so some kitchens are choosing not to operate fully so that they can continue through the weekend," she noted.
Adoption of Alternative Cooking Methods
In response to the shortage, over half of the restaurants are experimenting with temporary alternatives such as electric cooking. "More than half the restaurants are trying options like induction plates, electric cooktops or pellet stoves. Demand has gone up so much that induction cooktops are going out of stock in many places. Everyone is trying to run kitchens in hybrid mode," Jahagirdar stated.
Praful Chandawarkar, founder and director of Malaka Spice, emphasized the operational challenges posed by the sudden shift. "It is not easy to suddenly switch to electric cooking. Power consumption is high and the kitchen has to be reset. We may have to cut down the menu to only the most popular items. We are preparing for a crisis but trying to keep functioning," he said. He further disclosed that at least five restaurants have already closed due to supply issues, warning that more closures could follow if domestic supply takes priority.
Impact on Hotel Operations and Future Concerns
Abhishek Sahai, general manager of Conrad Pune, highlighted the broader impact on hotel kitchens. "Since our kitchens run on LPG, the supply disruption impacts all operations. We are scrambling to source cylinders from the market and waiting for regular supplies to resume. We have had to curtail operations and modify menus. For example, equipment that consumes more LPG has been shut, and we are depending more on electric equipment. At present, our stock will last only about three days, and if supplies are not normalised, we may have to take further steps," he admitted.
The crisis underscores the urgent need for sustainable solutions, with MNGL's piped gas initiative offering a potential long-term remedy. However, restaurants continue to face immediate pressures, balancing conservation efforts with the adoption of hybrid cooking methods to navigate the shortage.
