NEW DELHI: Restaurants and street food vendors across Delhi are facing a severe gas shortage, forcing many to trim menus and switch to alternative fuels like coal and wood. The shortage, linked to the ongoing West Asia conflict, has disrupted operations in commercial kitchens and small eateries, creating challenges for both owners and patrons.
Across the capital, street vendors and small eateries are particularly affected. “We usually use LPG for our tandoori rotis and chaats. Now, we have to use coal for some dishes, which is slower,” said Suresh Kumar, who runs a roadside food stall in South Delhi. “Customers are waiting longer, and we cannot prepare certain items at all.”
Outside many stalls, queues have grown longer and food preparation times have increased significantly. Customers have also complained about rising prices. “The sudden spike in the cost of food items is affecting the general public,” said Vaishali Sharma, a labourer. “I make sure that I eat only one meal a day so that I can manage my expenses.”
Although the Delhi government banned coal use in 2023 to curb rising air pollution, small business owners say they are struggling to find viable alternatives amid erratic LPG supply.
In restaurants, the impact is equally pronounced, with longer waiting times and scaled-back offerings. Anil Mehra, who runs a mid-sized North Indian eatery, said, “We had to remove several gas-intensive dishes like bhunas and certain curries from the menu. Cooking with coal takes longer, requires more staff, and increases our operational costs.”
Street food stalls continue to feel the strain. “LPG cylinders are expensive and hard to get these days,” said Rajesh Yadav, a small food vendor in Kalkaji. “Using coal keeps the business running, but it’s messy and takes more time. We hope the situation improves and gas supplies are restored soon.”
The shortage has been linked to rising global LPG prices due to the West Asia conflict and logistical bottlenecks affecting supply chains. Smaller eateries and vendors with limited storage capacity are the hardest hit, while larger restaurants are adjusting menus and cooking methods to cope with fuel constraints. Experts warn that prolonged reliance on coal and wood could lead to extended cooking times, hygiene challenges, and worsening air quality, highlighting the vulnerability of Delhi’s food sector to energy disruptions. Authorities and restaurant associations are reportedly seeking priority allocation of commercial gas supplies to ease the crisis.
The ongoing gas crunch has underscored the critical role of reliable energy in urban food services, with restaurateurs and vendors striving to balance operational pressures and customer expectations while awaiting a stable LPG supply.
