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Kolkata Restaurants Cut Fuel-Guzzling Dishes Amid LPG Crisis
13 Mar
Summary
- Restaurants are removing slow-cooked dishes like biryani and rezala from menus.
- Many eateries are switching to induction cookers and chullahs to save LPG.
- Desserts and some mutton dishes are being discontinued or outsourced.
Restaurants across Kolkata are making drastic menu adjustments due to an ongoing LPG crisis, removing dishes that consume significant fuel. Items like handi biryani, mutton rezala, rogan josh, and dal makhani are being discontinued by several fine-dining establishments. This shift is primarily impacting restaurants serving Mughlai and North Indian cuisine.
To manage the fuel shortage, many eateries are adopting alternative cooking methods, including induction cookers and traditional chullahs. Dishes requiring prolonged cooking times on a low flame, such as certain mutton preparations and rumali rotis, are particularly affected. Desserts are also being removed from menus or outsourced to manage LPG consumption.
Some restaurants are prioritizing their top-selling items, while others are exploring options like coal bhattis for cooking biryani and tandoor items. While some have not yet run out of LPG, they have drastically cut usage by employing electric steamers and pressure cookers for preparations. The situation is described as grim, with ongoing efforts to adapt to the severe fuel scarcity.
