Panaji Street Food Scene Disrupted by Commercial LPG Supply Issues
Disruptions in commercial LPG supply have severely impacted street food vendors in Panaji, the capital city, compelling many to either remove popular fried savouries from their menus or temporarily close their shops. This crisis has particularly affected vendors serving items such as bhajiyas, samosas, battawadas, and shawarma, which rely heavily on consistent gas supply for cooking.
Vendors Adapt to LPG Shortages with Creative Solutions
Facing a shortage of LPG stock, numerous food vendors have been forced to innovate to stay in business. Many have stopped offering dishes like dosas, fish fries, or any food that requires roasting or high-flame cooking. This adaptation is a direct response to the erratic supply, which has left vendors scrambling to maintain operations.
A popular eatery, Ashwini Café in St Inez, continues to serve its renowned Goan samosas but has temporarily discontinued kanda bhaji and vada pav. Owner Ashwait Gaonkar explained, "We are focused on serving items with less cooking time to conserve our limited LPG resources."
Local Eateries Face Uncertainty and Operational Challenges
Prashant Gauns, who runs a gadda in St Inez, reports brisk evening business with high demand for ros omette. However, he expressed concern about the future, stating, "My cooking gas will last for two-three days more. If the LPG supply continues to be shaky, I may have to close my gadda." This sentiment is echoed across the city, where vendors are uncertain about sustaining their livelihoods.
B N Mahesh, who operates a small eatery near Junta House, primarily serving thalis and quick meals, has adjusted his menu significantly. "Now, our thalis do not have fried items at all. We closed for a week after the LPG supply became erratic but reopened, keeping the menu simple to manage with the available gas," he said.
Conservation Efforts and Customer Adjustments
Priya Amonkar, owner of a gadda in Taleigao, has taken drastic measures by stopping service of chicken cafreal, a customer favorite. "We ask our customers to visit before 7pm if they wish to eat fried food. To conserve LPG, we prepare masala for Ros Omelette and boil potatoes for vada pav at home," she shared. These conservation strategies highlight the lengths to which vendors are going to cope with the supply issues.
The LPG shortage has not only forced menu reductions but also led to temporary shop closures, disrupting the vibrant street food culture in Panaji. Vendors are calling for a swift resolution to the supply problems to prevent further economic hardship and preserve the city's culinary heritage.
