{"id":"aigc-v0-a6c32b81-2166-5fc4-a4b1-e32a59df9aed","title":"Noida Restaurant Pivots to Induction Cooking Amidst LPG Supply Woes","description":"A popular Noida restaurant, Baby Dragon, is navigating a shift from traditional LPG stoves to induction cooktops due to unreliable fuel supplies. This article explores the challenges and adaptations faced by the chefs and owner.","timestamp":1773556740,"category":"food_and_health","headline":"Noida Restaurant Pivots to Induction Cooking Amidst LPG Supply Woes","modifiedHeadline":"Noida Restaurant Switches to Induction Cooking","subCategories":["scid_31108b23"],"subcategoriesName":["Restaurants"],"region":"IN","bundleMetaData":{"bundleId":"7b48871c-c993-4956-b43d-6f46f8e1b036","bundleTitle":"Today In India","cardData":null},"iabCategoryId":"218","iabCategoryName":"Dining Out","fcSummary":"a noida eatery, baby dragon, is adapting to induction cooking due to lpg supply disruptions caused by global tensions. chefs are facing a learning curve, struggling to replicate traditional wok hei and adjusting to new operational needs like keeping equipment dry. batch cooking and service speed are also challenges as they navigate this shift, hoping for a return to normalcy and a hybrid cooking approach.","summary":"Noida restaurant Baby Dragon switches to induction cooking due to LPG supply disruptions, facing culinary & operational challenges.","ctaUrl":"https://trends.glance.com/newz/national/IN/en/feedpost-specials/aigc-v0-a6c32b81-2166-5fc4-a4b1-e32a59df9aed?byte=true","sourceUrl":"https://trends.glance.com/newz/national/IN/en/feedpost-specials/aigc-v0-a6c32b81-2166-5fc4-a4b1-e32a59df9aed?byte=true","bannerImage":"https://g-mob.glance-cdn.com/public/fc/image/uWf2l8nzHH-0.webp","content":"

\n Facing uncertain LPG availability, a Noida eatery is embracing induction cooking. Discover the culinary adjustments and challenges as chefs adapt to a new cooking rhythm.\n

Fueling Uncertainty

The global geopolitical landscape has cast a long shadow over local businesses, as evidenced by the recent struggles of a Noida-based restaurant, Baby

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Dragon. For years, the establishment has relied on the consistent roar of LPG flames, a hallmark of authentic Chinese cuisine preparation, enabling seasoned chefs to perform their culinary dances with practiced ease. However, a disruption in LPG cylinder supply, directly linked to escalating international tensions, has forced the restaurant's owner, Vicky Saluja, into an immediate and significant operational pivot. The urgency of the situation became apparent when their usual supplier informed them of an immediate stock-out, leaving the restaurant with no choice but to seek alternative cooking methods swiftly. This unexpected turn of events necessitated a substantial investment, with Rs 1 lakh allocated to acquiring five new induction cooktops and specialized cookware to equip their kitchen for this new era of cooking.

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Mastering New Heat

The transition to induction cooking has presented a steep learning curve for the experienced chefs at Baby Dragon. Accustomed to the direct heat and dynamic movement of a wok over an open flame, their usual fluid motions are now replaced by a more cautious approach to the precise control of induction cooktops. Chef Rajak Karikar, with a decade of experience, notes the difficulty in achieving the same wok hei effect, where vegetables are tossed and seared rapidly. This limitation can lead to softer, overcooked vegetables, impacting the texture and flavor of beloved Chinese dishes. The chefs are also grappling with new operational paradigms, such as the critical need to keep induction devices dry to prevent damage, a constant reminder from owner Vicky Saluja. Some signature Chinese dishes have already been temporarily removed from the menu as the culinary team seeks to adapt their techniques and recipes to the limitations and capabilities of the new equipment.

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Adapting to Scale

Beyond the immediate technical adjustments, the chefs are facing practical challenges related to batch cooking and maintaining service speed, particularly as they anticipate the busier weekend rush. Chef Satish Rautela, who has been with the restaurant for five years, acknowledges that orders that previously took around 15 minutes are now requiring more time to prepare. A significant hurdle is the limited capacity of the induction vessels; for instance, a 22-liter capacity means large quantities of ingredients like 20 kg of potatoes for gravies must be processed in multiple smaller batches. This inherently affects the kitchen's throughput and efficiency. While the team is actively learning and adapting, the true test of their resilience and the effectiveness of the induction system will be measured during peak service hours. Owner Vicky Saluja remains hopeful for a swift return to normalcy, ideally allowing for a hybrid approach where both LPG and induction cooking can be utilized, offering greater flexibility and operational robustness to the restaurant.

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Noida Restaurant Pivots to Induction Cooking Amidst LPG Supply Woes

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