Shrinking Fry Basket
The availability of cooking gas, specifically LPG cylinders, has become a pressing concern for numerous street food vendors operating in Panaji. This scarcity
has directly impacted their ability to prepare a wide array of fried delicacies, leading to a noticeable reduction in the variety of dishes available to eager customers. Consequently, many vendors are now compelled to make difficult decisions, either temporarily removing certain popular items from their menus or, in some unfortunate cases, ceasing operations altogether. This situation underscores the vulnerability of small-scale food businesses to disruptions in essential supply chains and the critical importance of resource availability for their daily livelihoods. The ripple effect extends beyond the vendors, influencing the typical street food experience enjoyed by the local populace and tourists alike.
Menu Innovations Emerge
The disruption in the commercial LPG supply has presented a formidable hurdle for street food vendors in the capital city, particularly those specializing in popular fried snacks like bhajiyas, samosas, and battawadas, as well as items like shawarma. Faced with this challenge, many vendors are finding ingenious ways to remain operational. For instance, some have completely removed items requiring extensive cooking time or high flame, such as dosas, fish fries, and roasted preparations. Ashwini Café in St Inez, while still serving their renowned Goan samosas, has temporarily discontinued kanda bhaji and vada pav, with owner Ashwait Gaonkar stating a strategic focus on dishes that require less cooking duration. Similarly, Prashant Gauns, whose evening stall in St Inez is famous for its ros omette, expressed concern about having to close if the LPG supply remains inconsistent, noting his current stock would only last a few more days. B N Mahesh, running an eatery near Junta House, has eliminated fried components from his thali meals and reopened with a simplified menu after a week-long closure due to erratic LPG supply.
Home Prep for LPG Savings
The scarcity of LPG cylinders is prompting innovative, albeit challenging, adjustments in preparation methods to conserve cooking gas. Vendors are increasingly resorting to pre-preparation of certain components at home to minimize LPG usage at their stalls. Priya Amonkar, a vendor in Taleigao, has made the difficult decision to stop serving chicken cafreal, a formerly top-selling dish. She now advises her customers to arrive before 7 pm if they wish to purchase fried food. To manage her LPG supply, she prepares the masala for ros omette and boils potatoes for vada pav at her residence. This strategy allows her to offer some of her popular items while significantly reducing her reliance on LPG during business hours. Such adaptations highlight the resourcefulness of these small business owners in the face of unexpected supply chain disruptions and their commitment to serving their customers despite considerable operational hurdles.
