Kolkata Restaurants Grapple with Extended Serving Times Amid Cooking Method Transition
In a significant operational shift, several restaurants in Kolkata are experiencing increased serving times as they migrate from traditional LPG-based cooking to electrical gadgets and coal or wood-fuelled chullahs. This change, driven by external factors, has led to delays in food preparation, with some establishments reporting service times rising by as much as 25%.
Specific Impacts on Key Establishments
Notable restaurants such as Songhai-Manthan and MS Bar & Lounge in central Kolkata have begun using induction cookers and electric fryers, starting Monday. According to Sudesh Poddar, owner of these venues, while frying processes have become faster, the preparation of gravies now takes longer. "We are focusing on hastening the pre-cooking stages to compensate, but it still takes 7-8 minutes to serve a dish that previously took 5 minutes," Poddar explained. This adjustment is part of a broader effort to adapt to the new cooking systems.
Challenges with Alternative Cooking Methods
Other restaurants are facing similar hurdles. Aminia has shifted to an open-air wooden chullah for centrally cooking its biryani, which is then transported to its 14 outlets. Owner Kabir Azhar noted that while some staff are familiar with chullah operation, others struggle with both chullahs and induction cookers. "Starting on a Monday with low footfall helped, but the upcoming Eid weekend will be a challenge due to expected order surges," Azhar said, highlighting the timing pressures.
Oudh 1590 has also implemented a centrally operated open-air chullah for biryani preparation, with co-founder Shiladitya Chaudhury mentioning early starts to manage slower cooking times. "We've managed to serve customers on time so far, but adjusting to this new system may take a while," Chaudhury added, indicating ongoing adaptation efforts.
Struggles and Adaptations in the Industry
Some restaurants are finding it difficult to cope with the transition. An unnamed central Kolkata restaurant owner reported discontinuing breakfast service due to staff unfamiliarity with chullahs and induction cookers. "We can't use chullahs indoors, and preparing curries and gravies on electric heaters is challenging, leading to schedule disruptions," the owner stated, underscoring the operational strain.
In response, Amber restaurant is seeking "fastest cooking gadgets" from Delhi to maintain serving times. Owner Sanjay Khullar explained, "Cooking time has increased because gravies take longer on electric cookers. We're using LPG judiciously and have saved some for critical uses," reflecting a strategic approach to resource management.
Broader Implications and Future Outlook
The shift to alternative cooking methods in Kolkata's restaurant sector highlights broader challenges in adapting to new technologies and fuels. With the Eid weekend approaching, establishments are under pressure to streamline operations and train staff effectively. This transition not only affects serving times but also impacts customer experience and business efficiency, prompting a reevaluation of cooking practices across the industry.
