Iconic Eatery Closes
The much-loved Sitaram Diwan Chand, a cornerstone of Delhi's Paharganj culinary landscape, has unexpectedly ceased operations. For six days, its signature
chhole bhature, a dish savored by generations, have been absent from the menu. This abrupt halt is directly attributed to an acute shortage of LPG, the essential cooking fuel. The shop's shutters remain half-closed, with a security guard politely turning away curious and disappointed customers. This situation is unprecedented for the establishment, which has weathered significant economic shifts, including demonetization in 2016 and even the strict lockdown measures during the Covid-19 pandemic, managing to continue operations through online deliveries then. The current LPG crisis, exacerbated by geopolitical events in West Asia, has presented a challenge that even this resilient business cannot overcome without gas.
Competitors' Adaptations
While Sitaram Diwan Chand faces a standstill, some of its contemporaries are finding ingenious ways to keep their kitchens running. Subhash Sharma, proprietor of Sharmaji ke Chhole Bhature in Lajpat Nagar, has resorted to procuring LPG cylinders from the black market to ensure his shop remains operational. This difficult decision, driven by the necessity to pay staff and sustain his livelihood, has come at a steep cost. The price of his chhole bhature has inevitably risen, with a plate now costing Rs 120, up from Rs 100. Similarly, the overall cost of acquiring gas has skyrocketed, from an estimated Rs 1,000 to Rs 3,000-4,000 daily. This forced price adjustment reflects the escalating operational expenses faced by many businesses grappling with the LPG shortage. In contrast, Jain Chawal Wale in Connaught Place appears to be less affected, partly due to its more extensive menu which includes rice-based dishes that are less reliant on LPG. Crucially, the establishment has transitioned to using piped natural gas (PNG), a supply of which remains stable, providing a more consistent and cost-effective alternative to cylinders.
Alternative Cooking Methods
Further exploring how businesses are managing, Bhogal's, a popular chhole bhature stall situated behind Scindia House in Connaught Place, is also continuing to serve its patrons. Owner Amit Kumar reports no significant issues with LPG supply thus far. To mitigate potential future disruptions and manage daily cooking needs, Bhogal's employs a multi-fuel approach. While LPG is primarily used for frying bhature and keeping chhole and matar warm on a low flame, the initial preparatory stages and cooking of certain ingredients are conducted using traditional wood and coal fires. This method not only reduces reliance on LPG but also harks back to older cooking techniques, ensuring continuity even amidst gas supply challenges. This blend of modern convenience and traditional methods allows businesses like Bhogal's to maintain operations and continue offering their beloved dishes.
