LPG Shortage Prompts Kolkata Hostels to Revamp Menus, Eliminate Gas-Intensive Foods
In response to a severe LPG crisis, numerous hostels across Kolkata are implementing drastic changes to their food services, with non-vegetarian items and rotis being temporarily removed from menus. Authorities are emphasizing a shift towards simpler, vegetarian-based meals, boiled items, and fruits to conserve fuel and ensure the continuity of essential dining operations.
IIT Kharagpur and Sister Nivedita Hall Adapt to Fuel Constraints
At IIT Kharagpur's Radhakrishnan Hall of Residence, students have been notified that roti and all non-vegetarian dishes will be temporarily discontinued. "Gas-intensive preparations such as omelettes and other egg dishes will not be served. Only boiled eggs will be provided along with limited breakfast items," explained a student. The lunch and dinner menus now consist of plain rice, dal, and vegetable curry, focusing on minimal fuel usage.
Similarly, Sister Nivedita Hall of Residence has stopped serving roti entirely. Meals typically feature dal and sambhar for lunch and dinner. A student detailed a recent menu: "On Saturday, breakfast included sewai upma and dhaniya tomato chutney; lunch had desi chana curry, papad, coconut water, plain rice, dal, and sambhar; dinner was aloo beans sabji, dal, rice, and sambhar."
WBNUJS and Jadavpur University Hostels Reduce Variety to Save Fuel
Hostels at WBNUJS have also suspended non-vegetarian items temporarily. A student noted, "We decreased the variety of items and included things that require less gas consumption. Generally, lunch and dinner consist of roti, dal, rice, two sabzis, and a non-veg item. But we decided to halt non-veg items and decrease the sabzi variety to one." Paneer preparations have been avoided, and while rotis are not completely stopped, their quantity has been reduced. Breakfast and snacks now rely more on juices, shakes, and fruits.
At New Boys' Hostel in Jadavpur University, lunch and dinner items have been curtailed to save LPG cylinders. A staff member stated, "We fixed four items for lunch: rice, dal, veg sabzi, and a non-veg item. Previously, there were some fried items or an extra sabzi, which was discontinued temporarily. We are stressing on boiled items like eggs and potatoes." The ideal dinner, typically comprising 13 to 14 items every fortnight, was reduced to a maximum of five items, with a recent example being chicken biryani alone, omitting chicken items, chutney, and papad. "We also told them that making 'payesh' consumes more gas; instead, they can buy sweets," added the staff member.
Presidency University Hostel Adjusts to Simple, Boiled Meals
Md Asik Rahaman, a boarder of Presidency University's Hindu Hostel, reported, "We are having rice, boiled potato and egg, dal for dinner, and a veg meal comprising dal, sabji, and rice for lunch. We temporarily discontinued chicken and fish items." This shift highlights a broader trend across educational institutions in Kolkata, where the LPG crisis is forcing a reevaluation of dietary offerings to prioritize fuel efficiency and sustainability.
The collective response from these hostels underscores the significant impact of the LPG shortage on daily life, with students and staff adapting to ensure basic food services remain operational through innovative menu adjustments and a focus on less fuel-intensive cooking methods.
