The ripple effects of the ongoing conflict in West Asia have hit the kitchens of India hard, leading to a massive LPG (Liquid Petroleum Gas) crisis. In culinary hubs like Kolkata, the situation has turned critical as famous and historic restaurants find themselves unable to procure commercial gas cylinders. In a desperate bid to survive, many iconic eateries are ditching modern gas stoves and returning to traditional charcoal or wood-fired ovens.

Impact on Menu and Service: The shortage has forced restaurateurs to drastically trim their menus. Dishes that require high flame or prolonged slow-cooking, such as certain Mughlai and Oriental delicacies, are being struck off the lists. Many establishments have reportedly put up notices informing customers about the non-availability of several items. “We are trying to keep the kitchen running with charcoal, but it’s impossible to maintain the same variety and speed,” said a prominent restaurant owner from Park Street.

Rising Costs and Customer Frustration: Switching to wood or coal is not just a logistical challenge but also an expensive alternative that alters the flavor profile of the food. Furthermore, the cooking time has increased manifold, leading to frustrated customers and long waiting queues. Small and medium-scale eateries are the worst hit, with many warning of temporary closures if the LPG supply is not restored immediately. As the fuel crisis continues, the vibrant food culture of the city is facing an unprecedented threat.