Gas crunch hits kitchens, induction takes centrestage

Bhopal: A severe shortage of commercial LPG cylinders has triggered a frantic shift across Bhopal's hospitality sector, with hotels and eateries racing to adopt induction-based cooking to keep kitchens running. Major food chains report that up to 60% of their operations have gone electric, while some have curtailed menus or shuttered temporarily as supply disruptions bite deep.The crisis, which began escalating in past few days, stem from widespread supply chain snarls affecting commercial gas distribution.Several outlets have converted over 60% – and in some cases up to 80% – of its cooking stations to induction hobs. "We were using electric equipment in our kitchen. Now we have shifted most of the cooking on inductions," said general manager, Courtyard by Marriott, Rakesh Upadhyay. Restaurants in Bhopal are among the hardest hit, with owners scrambling for alternatives amid erratic deliveries. "We've had to rethink our entire menu overnight," said Vipin Katare, general manager Palash Residency. Few are banking upon the stocks available with them. "We have ample stocks available with us. We have shifted only few things like charcoal based tandoor and such others," said general manager, Sayaji hotel, Pravin Pankaj. The switch isn't seamless. Gas-dependent staples like creamy dal makhani, crisp dosas, and fluffy uttapams now take longer on electric setups, prompting widespread menu tweaks.