Indian restaurants cut rava dosas, parottas and pizza as LPG shortage spreads

The supply of commercial LPG cylinders remains restricted in many cities in India. Chefs and restauranters are in a fix, as they prepare for alternatives such as induction stoves, menu changes and

“When we called our supplier today, we were told there is no supply of LPG cylinders. I know I can function today as I have some stock. We are trying to figure out what else we can do,” says Chef Tresa Francis who runs Coracle in Domlur, Bengaluru. She adds, “The supply is restricted and rationed, is what I hear. But I do not know how that works.”

She is not alone. Hoteliers, chefs and restauranteurs are in firefighting mode as they figure out how to make their existing fuel last for as long as possible and customers fed, till there is some clarity on how to move forward. A restaurant like Coracle gets cylinders every five days. “The last time we received the cylinders was on Saturday,” says Tresa.

The conflict in West Asia continues, and its effects can be felt in cities across India. On Monday (March 9, 2026) LPG cylinder supply was restricted in several cities. The Bangalore Hotels Association put out a notice saying that if the supply is not resumed, hotels may have to shut down.

For now, most restaurants say they are trying to stretch the cylinders they already have while waiting for clarity on supply. But if deliveries do not resume soon, many admit the choices will narrow quickly — fewer dishes, shorter hours, or simply shutting the kitchen doors until the gas returns. Which for some could mean closing by tomorrow, or this weekend.

Although prices have been moving upwards for the past two weeks, by an estimated 40%, according to Chennai-based Japtej Ahluwalia, co-founder, BORN (Beyond Ordinary Restaurants and Nosh) and a managing committee member, NRAI (National Restaurant Association of India), they were managing to source cylinders. The seven restaurants BORN runs across the city, including Sortd, Fufu and Double Roti, require around 20 to 25 cylinders a day. Sources from the F&B industry, who opt not to be named, say that cylinders were available for about double the market price till recently. Now, even though restaurants are trying to buy them at any price, all sources seem to have dried up.

Induction is not a viable alternative. Santhosh Zachariah, of Chennai’s speakeasy MadCo, which usually opens at noon, says they are now only opening for dinner to conserve their LPG cylinders and cutting dishes that require higher flames, and longer cook times, like their popular bone marrow off the menu. “Induction is not an alternative for a lot of the cooking we do,” he says, adding “also our electricity bills will go through the roof.”