Restaurants across Bengaluru have begun trimming their menus and preparing for possible closures, as disruption to commercial liquefied petroleum gas (LPG) supplies has left many kitchens struggling to function.
Hotel industry representatives say the shortage, which began earlier this week, has already forced properties to ration gas use while they look for alternative arrangements. Some restaurants say their remaining supplies will only last a few days.
The turmoil prompted Chief Minister Siddaramaiah to seek urgent intervention from the Centre. In a letter to Petroleum and Natural Gas Minister Hardeep Singh Puri on Tuesday, he urged steps to restore supplies so that commercial establishments can continue to operate.
“As per discussions with oil marketing companies, commercial LPG demand in the state has traditionally been supported by supplies from the three OMCs – IOCL (about 500-550 MT per day), HPCL (about 300 MT per day) and BPCL (about 230 MT per day) – and the sudden disruption of this supply is now severely impacting hotels, catering establishments and other commercial users in Bengaluru,” it said.
“Any disruption in its functioning will have a direct impact on daily life in the city. This issue also affects a large number of students and working professionals who live far from their homes and depend on hotels and dining facilities for regular meals. In addition, wedding halls (wedding halls), lodges and event venues that rely on commercial LPG for food preparation are also facing uncertainty, especially with scheduled social and community events,” he added.
Restaurant owners say the supply decline first became apparent on March 9, when many restaurants received only a small portion of their usual deliveries. “The supply problems started on March 9. Most hotels received only about 20% of their usual cylinder shipments, and since then the supply has completely stopped. The distributors themselves are not receiving the cylinders, so service to restaurants has been effectively cut off,” said Arun Adiga, managing partner at the nearly eight-decade-old Vidyarthi Bhavan.
For restaurants that rely heavily on gas-powered burners, a shortage could quickly disrupt service. “Many South Indian dishes, especially dosa, require stoves that operate on a constant flame. Our restaurant alone uses six to eight LPG cylinders per day, and larger establishments can consume 10 to 12 cylinders per day,” Adiga said.
Vidyarthi Bhavan usually prepares around 1,800 to 2,000 doses on a weekday. “Dosas consume most of the gas in our kitchen. The immediate step we took was to reduce the number of cylinders running at the same time. If we shut off two of them, the cylinder lasts a little longer. It may help us extend supplies for an additional day or two, but beyond that there is not much we can do if supplies are not resumed,” he said.
The shortage also appears at the distribution level. An employee at a gas agency said customers call more frequently because wait times are longer.
“The waiting period for cylinders has reached about 25 days, and we are receiving constant calls from customers who are concerned about the delay,” the employee said. “We have stopped supplying commercial cylinders because we are not receiving any stock. Local cylinders are still being delivered, but many customers are calling and asking if they can get them instead.”
Restaurant operators say even the black market has not offered a reliable solution. Availability is still scarce, said SP Krishnaraj, owner of Nisarga Grand Hotel on Nrupathunga Road. “As of today, we only have five cylinders left. Even on the black market, one cylinder costs about $100.” $2800 LBP $3000, and despite paying this amount, it is still difficult to find one. The official price of a commercial drum is approximately 19 kg $He said: 1940.
Subramanya Holla S, president, Bangalore Hotels Association, said: “There has already been a reduction in LPG supply, and there are signs that the situation may get worse. If the supply stops completely, restaurants will inevitably be forced to close. What we are asking the government to do is ration the available supplies rather than stop them completely, so that establishments can continue to operate with a smaller menu and shorter opening hours.”
“A few establishments are looking at diesel stoves as a temporary solution,” Holla said. “However, they are neither economical nor particularly safe, but many restaurants have little choice because they do not use electricity for cooking.”
He added that the government notification to cut commercial LPG supplies encouraged black market activity.
“The notification led to hoarding and black market activity, making it difficult for small businesses to obtain cylinders,” he said.
