The summer wedding season, traditionally marked by lavish feasts, is confronting a perfect storm of challenges: an LPG crisis, rising inflation, and extreme heat. A significant casualty is the popular live counter, which has become increasingly difficult to sustain. Despite these hurdles, caterers cannot refuse client demands. As Sushanta Sengupta of 6 Ballygunge Place explains, “If patrons want it, it must be delivered. The industry is in a period of forced adjustment. Increased prices never decrease – these shifts may become the new summer standard.”
Smaller Menus Prevail
Caterers are grappling with rising costs, compelling them to scale down elaborate wedding menus. Rana Chatterjee of Bhoj Caterers notes that labour-intensive starters like momos and pasta are being replaced by just one simple vegetarian and one non-vegetarian option, with only one staple – such as kochuri or naan – instead of the typically expansive spread. With fewer dishes, per-plate prices are being adjusted upward. Rajib Dasgupta of Dasgupta Caterers highlights the emotional stakes: “Contracts signed before the crisis now require renegotiation, with caterers having to request price hikes to offset soaring production costs.”
LPG Crisis and Rising Costs
The primary hurdle for caterers is the volatile LPG market. Beyond the price, the sheer availability of gas is a challenge. Bhaskar Das of Bijoli Grill observes that supply is often halved: “If you want four gas cylinders, you are probably getting only two instead.” On the other hand, Debasish Sengupta from Debasisher Rannaghar says, “It might sound odd, but I cannot help but be happy that I do not have a lot of gigs this summer – given the LPG crisis and heat, I do not know how I would have executed orders.” Gas prices have surged from around 1,700 rupees to nearly 5,000 rupees, representing a 20% to 22% increase in commercial gas costs alone. Sushanta Sengupta adds, “It makes operations very expensive and challenging for us.”
Adapting to the Heat
The intense summer heat adds another layer of difficulty, leading many to host weddings in indoor banquets. Instead of traditional items, planners like Dona Shome from Amit’s the Planner say, “We are pitching menu alternatives which are easier to make while being lavish enough for a wedding.” Increasingly, menus are steering clients toward light food and cold beverages. “We are avoiding time-consuming and heat-generating tandoor and fried items while also prioritising mocktail counters and ice cream parlours,” says Sushanta. Expenses for raw materials have increased by 10% to 30%. Kunal Saha notes, “Rising costs, summer heat, and the competitive nature of the industry all add to the difficulties in fulfilling the demands of patrons.”
Live Counters? No More
Kunal Saha from Gayatri Catering says live counters are not available right now due to the unavailability of small gas stoves. “Large quantities of fried food items are difficult to make on induction stoves, so we have halted the service as of now,” he added. Echoing the sentiment, Goutam Dutta from Moonlit Caterer stated, “As popular as they are, live counters are completely off limits now, and would only be available after everything gets back to normal.”
