A growing shortage of commercial LPG cylinders across India is beginning to disrupt hotel and restaurant operations, forcing several establishments to revise menus, cut back on gas-intensive dishes and explore alternative cooking methods.
Industry experts say the disruption in liquefied petroleum gas shipments from West Asia — a major supplier of India’s LPG — has tightened commercial gas availability, with priority now being given to domestic household supply.
Oil companies such as Indian Oil Corporation and Bharat Petroleum Corporation Limited have reportedly reduced commercial LPG distribution as supply uncertainties continue.
Hotels receive only a fraction of gas supply
Hotel operators say they are receiving just 10–20 percent of their usual LPG requirement, making daily kitchen operations difficult.
Pradeep Shetty, vice president of the Federation of Hotel & Restaurant Associations of India (FHRAI), said the shortage is already affecting cities such as Mumbai, Pune, Nagpur and Delhi, along with parts of southern India.
Industry estimates show that small hotels require two cylinders daily, mid-sized restaurants about four, while large hotels may consume 10–20 cylinders every day to maintain full operations.
Menus change as gas-heavy dishes decline
With reliable fuel supply becoming uncertain, many hotels are reshaping their menus.
Gas-intensive dishes such as dosa and uttapam are being limited, while items requiring less cooking fuel — including idli, medu vada and poha — are being prioritised.
Some restaurants are also adding more dishes that can be prepared using electric ovens, such as pizzas and pastas.
Backend operations are also affected. Laundry vendors that rely on gas-fired boilers have asked hotels to shift from daily linen washing to alternate-day cycles.
Hotels turn to electric cooking and traditional methods
To cope with the shortage, several hospitality groups are experimenting with alternative technologies such as induction cooktops, infrared burners and electric ovens.
Some properties are even reviving traditional cooking techniques. Tandoor-based dishes cooked with coal and slow cooking on chulhas are being explored where possible.
However, hoteliers say replacing LPG entirely remains difficult, as many Indian dishes require high heat and quick cooking.
Prices rise amid supply disruption
Alongside the shortage, prices of commercial LPG cylinders have also increased by nearly ₹200 per cylinder, pushing costs close to ₹2,200 in some markets.
Hospitality leaders warn that prolonged disruptions could significantly impact smaller hotels and restaurants that depend heavily on LPG.
The crisis has been linked to geopolitical tensions in West Asia, particularly the ongoing Iran–Israel conflict, which has affected global fuel supply chains.