The ongoing shortage of commercial LPG and rising cylinder prices have begun impacting Bengaluru’s food sector, with several hotels increasing menu prices to cope with escalating costs.
Price hike across city eateries
Many hotels across the city have raised food prices by ₹5 to ₹10 per item, affecting popular dishes such as dosas, idlis, and chapatis. Customers, though unhappy, say they have little choice but to accept the increase.
“We have no option but to pay the higher prices,” said a customer, reflecting the general sentiment among diners.
Rising costs strain hotel operations
At Kadamba Hotel, prices have been increased uniformly across the menu. Staff members say the decision was unavoidable due to mounting operational expenses.
“We’ve increased prices by ₹5–10 per item. We are struggling to manage with just one gas cylinder per week, along with rising electricity and water bills,” a staff member said.
Alternative cooking methods adopted
Other eateries, including Davangere Benne Dosa and Hotel Sanman, have also revised their prices. To manage the shortage, some have turned to alternative cooking methods such as electric steamers and wood-fired stoves.
Hotel owners say these adjustments are necessary to sustain operations amid supply constraints.
Up to 15% increase in some places
According to Ramakrishna, owner of Hotel Sanman, prices have increased by nearly 10–15 per cent in some cases.
“Customers are understanding, and we are trying to manage the situation,” he said, noting that the hospitality sector is under pressure to balance rising costs with customer expectations.
Non-veg hotels also affected
Even non-vegetarian establishments such as Basavegowda Military Hotel have been impacted. These outlets have resorted to using firewood stoves for preparing dishes like biryani to cope with the shortage.
Industry seeks stability
Hotel owners across Bengaluru have expressed concern over the uncertainty in LPG supply and rising operational expenses. While oil companies maintain that there is no major disruption, ground realities suggest otherwise for small and mid-sized eateries.
The situation highlights the ripple effect of fuel supply challenges on everyday urban life, with both businesses and consumers bearing the burden.