Menu Meltdown Begins
The lunch rush in Kolkata's prime office hubs, including Dalhousie, Camac Street, Park Street, and Salt Lake, is undergoing a dramatic transformation. A critical shortage of LPG cylinders is forcing numerous
eateries and street food vendors to adapt drastically. The scarcity of commercial gas cylinders has not only made them exorbitantly expensive but also incredibly difficult to obtain. Consequently, businesses are being pushed to either elevate their prices by 5-10%, significantly reduce the variety of dishes offered, or, in some unfortunate cases, cease their operations entirely. For instance, one eatery owner in Dalhousie explained that the ongoing crisis necessitated a simplification of their kitchen operations, shifting focus from extensive menus featuring biryani, mutton curry, and fried items to more basic offerings like rice, dal, egg curry, and simple vegetable preparations. The ability to maintain long cooking hours on gas has become a luxury they can no longer afford due to the prohibitive cost and unavailability of fuel.
Desperate Measures Taken
The scarcity of commercial LPG cylinders has driven black market prices to an alarming Rs 4,000, and even at that steep cost, availability remains uncertain. Faced with this untenable situation, many vendors have been compelled to take extreme measures to continue their businesses. Some were forced into temporary closures before managing to secure alternative cooking methods. A prime example is a small eatery specializing in rice and roti meals, which had to shut down for two days before arranging for kerosene stoves. The impact is particularly noticeable in the food stall clusters outside the CGO Complex in Salt Lake, where more than half of the 22 regular vendors have temporarily suspended operations. One long-standing vendor, who has been operating a stall near the complex for 26 years, revealed a return to older cooking techniques. With commercial cylinders now costing around Rs 3,500, he had to abandon LPG, which he had adopted eight years prior, and revert to using traditional wooden and coal ovens. While prices were increased slightly, this shift represents a significant operational change.
Return to Traditional Cooking
As a last resort, numerous food vendors have embraced coal-based cooking to navigate the persistent LPG shortage. This move signifies a significant step back to more traditional methods for many who had transitioned to modern gas-fueled appliances. For instance, a food stall operator located outside City Centre I in Salt Lake invested Rs 5,500 to purchase two coal ovens, a necessary expense to keep his business operational. While he maintained the price per thali, the accompanying benefits have changed; he no longer offers free refills and now charges for them, a subtle but impactful price adjustment for customers. The repercussions of the LPG crisis are also evident in other prominent areas like Park Street, Russell Street, and Camac Street. Lunch counters in these locales are now operating with significantly reduced menus and higher prices, reflecting the increased operational costs for vendors. One vendor on Park Street noted price increases ranging from Rs 5 to Rs 25, depending on the specific item. This financial strain has also led some office-goers to alter their lunch habits, with a portion of them opting to bring food from home to manage their expenses.
