LPG crisis in India: Delhi restaurants cut mutton, warn of shutdowns and price hikes

The ongoing US–Israel–Iran war in the Middle East has triggered a shortage of commercial Liquefied Petroleum Gas (LPG) in parts of India, severely affecting the food and beverage (F&B) industry.

Restaurants have warned that disruptions in fuel supply could force them to reduce menu options, raise prices, or even temporarily shut operations.

Restaurants cut mutton dishes to save fuel amid the US-Israel and Iran war

Non-vegetarian dishes such as mutton are among the worst affected, as they require longer cooking times and higher fuel consumption.

Manpreet Singh, honorary treasurer of the National Restaurant Association of India (NRAI) and owner of the restaurants Zen and Fujiya, said his outlets are working to reduce LPG consumption.

“We are trying to curtail the use of LPG by rationalising and prioritising dishes that require less gas. Some food items are not being prepared because they consume too much fuel. We are also exploring alternative fuels like electricity and induction cooking,” Singh said.

Some restaurants using piped natural gas (PNG) have not faced disruptions so far.

Alternatives to LPG amid shortage

Amid the shortage, many restaurants are prioritising vegetarian dishes, which generally require shorter cooking times.

However, even some vegetarian items, such as daal, require longer cooking, increasing fuel consumption.

“We are not used to electric cooking. It may affect the quality slightly at first, but we will improve with time. LPG is cost-effective and most of our utensils are designed for it,” Singh explained.

The Delhi restaurateur claims that commercial cylinders are currently unavailable in the market. “If at all you are getting a cylinder, it is at an exorbitant price," complained Manpreet Singh.

Veg over non-veg

Vegetarian dishes are currently taking priority because they often require shorter cooking times. To save fuel, kitchens are now soaking pulses like daal overnight to soften them before they hit the stove.

Mutton, however, remains a challenge. Unlike vegetables, which can be served slightly crisp, mutton requires long, consistent heat to be safe and palatable. Despite the LPG crunch, Singh insists that cooking times for meat are non-negotiable for food safety.

LPG may affect the cost of dining

The long-term outlook suggests that diners may soon foot the bill for these supply chain issues. While Singh's eateries have held prices steady so far, the higher cost of electricity and “black market” LPG rates are squeezing margins. “So far, we have not increased the prices, but they could be increased because the cost of electricity is higher and whatever LPG we are getting is also higher.”

The impact is most severe for small-scale restaurants. Some may be forced to halt operations or switch to traditional fuels like wood and coal. This shift raises environmental concerns, particularly in North India, where air pollution levels are already critical.

For owners like Singh, the focus has shifted from service quality to basic survival. “The first thing guests ask now is if we even have food to serve,” he said. Currently, his LPG stocks are expected to last less than two days.