LPG shortage casts shadow on wedding season in Hyderabad as caterers decline event bookings

HYDERABAD: A shortage of LPG cylinders is threatening to cast a shadow over the city's busy wedding season, with caterers warning that several marriages, engagements and family functions could be affected in the coming days.With commercial LPG cylinders in short supply, many catering services say they are struggling to manage large-scale food preparations that typically require multiple cylinders. Several caterers have stopped accepting bookings for events such as birthday parties, housewarming ceremonies and corporate gatherings, while advising clients to postpone their functions. "We have temporarily stopped taking bookings for all functions. Customers who already made reservations are being asked either to postpone their events or opt for a refund of their advance payments. Most food for these events is cooked in kitchens located in residential colonies before being transported to banquet halls and function venues. But with LPG in short supply, switching to alternatives like firewood is not feasible in these areas because of space constraints and safety concerns," said Shiva Kumar, owner of Abhiruchi Caterers.While some large weddings scheduled at function halls may still go ahead, caterers say even these events could see restricted menus depending on the availability of LPG or alternative cooking arrangements. They warn that unless commercial LPG supplies improve soon, the shortage could disrupt one of the busiest periods for the city's hospitality and events industry.The crisis is also affecting the livelihoods of hundreds of people who depend on the catering sector. Apart from cooks and kitchen staff, many college students work part-time as catering assistants during weddings and functions to support their education and living expenses, Shiva Kumar added.The National Restaurants Association of India (NRAI) warned that the impact could be particularly severe around Ugadi, when several auspicious dates for weddings and engagements are scheduled. "Caterers are already forced to limit menus to basic rice-based dishes and simple curries, as items such as jalebi, gulab jamun and tiffin dishes like dosa and idli require higher LPG consumption and longer cooking times," said Sandeep Balasubramanian, Hyderabad chapter head of NRAI.