Kolkata Restaurants Navigate LPG Shortage with Electric Alternatives, Experience Mixed Weekend Crowds
Despite grappling with an ongoing LPG crisis, most restaurants in Kolkata maintained high footfall on Saturday, though waiting crowds notably thinned in certain areas, particularly along the iconic Park Street. The food and beverages sector breathed a collective sigh of relief as patrons continued to flock to their favorite dining spots, even as many establishments resorted to desperate measures to keep their kitchens operational.
Park Street Sees Smaller Queues Amid Traffic Disruptions
The customary weekend queues outside several renowned Park Street restaurants, including Mocambo, Peter Cat, and Bar-B-Q, were relatively modest compared to typical Saturdays. However, footfall remained robust and consistent at other popular venues such as Oasis, Kwality, Peter Hu, and Trincas. Nitin Kothari, owner of Mocambo and Peter Cat, reported full houses for lunch at both establishments.
"The waiting crowd may have been small due to traffic disruptions, but it picked up in the evening. Thankfully, the LPG crisis seems to have had no impact on our patrons, though we were forced to alter our cooking system," Kothari explained. He added that the smaller queues were likely temporary and attributed them to external factors rather than customer reluctance.
Electric Cooking Ranges and Induction Cookers Become the New Normal
In response to the LPG shortage, numerous restaurants have swiftly transitioned to electric cooking solutions. Mocambo, Peter Cat, and Peter Hu have all implemented electric cooking ranges and induction cookers to mitigate the crisis. Kothari detailed the extensive efforts involved, stating that 80% of their cooking has already shifted away from LPG, with a complete transition anticipated by Sunday.
"It took a lot of effort since we upgraded our electric meters to be able to bear the extra load. There was no change in the menu or cooking time," he emphasized. This proactive adaptation has allowed these establishments to maintain their culinary offerings without compromise, ensuring that popular Mughlai and Chinese dishes, along with desserts, remain available to diners.
Varied Footfall Patterns Across Different Establishments
While some restaurants experienced strong attendance, others noted marginal dips or unusual patterns. Trincas enjoyed a good turnout on Saturday despite traffic issues, with Anand Puri confirming a full house on Friday night and a similarly large crowd the following day. The restaurant has also moved to electric cooking to sustain operations.
Oasis witnessed a smaller-than-usual crowd on Saturday afternoon, though numbers swelled marginally in the evening. Owner Pratap Daryanani observed, "Saturday usually sees a late surge, but we saw a slight dip. It should be better on Sunday. While we still have some LPG, there was a big shift to electric cooking."
Songhai-Manthan and MS Bar & Lounge, which plan to adopt electric gadgets next week, reported moderate attendance. Owner Sudesh Poddar expressed hope that footfall would not decline further. Conversely, outlets of Specialty Restaurants, including Mainland China, Oh!Calcutta, and Hoppipola, experienced higher-than-normal weekend footfall, according to founder Anjan Chatterjee.
Significant Dips and Concerns at Some Venues
Not all restaurants fared equally well. Oudh 1590 outlets saw a 30% drop in footfall on Saturday. Owner and co-founder Shiladitya Chaudhury noted, "Even though we are serving all our regular dishes, people seem to be a little worried. Some are perhaps waiting for things to normalise. But if the LPG supply normalises now, the turnaround time will be 10 days at least." Attendance was also low at Chaudhury & Co, the Bengali cuisine restaurant owned by Chaudhury.
Amber restaurant reported a normal Saturday footfall and a good Friday night attendance. Owner Sanjay Khullar mentioned, "The popular and signature dishes are there, but since we moved to induction cookers, cooking time has increased. So far, footfall remains unchanged." This highlights the varied impacts of the crisis, with some establishments managing to retain customer interest despite operational challenges.
Industry Resilience and Future Outlook
The collective response from Kolkata's restaurant industry underscores a remarkable resilience in the face of adversity. By embracing electric cooking technologies and making necessary infrastructural upgrades, many establishments have successfully navigated the LPG crisis without significant menu alterations or quality compromises. The mixed footfall patterns suggest that while some diners may be exercising caution, the overall demand for dining out remains strong.
As restaurants continue to adapt and innovate, the sector remains cautiously optimistic about maintaining customer engagement and operational stability. The ongoing transition to electric cooking not only addresses immediate challenges but may also pave the way for more sustainable practices in the long term.
