Hotels in MP explore electric cooking as LPG supply curbs tighten

Indore: Hotels and restaurants in Madhya Pradesh are exploring electric cooking systems and revamping menus as restricted supplies of commercial LPG cylinders begin to disrupt kitchen operations, prompting hospitality sector to prepare contingency plans amid global supply uncertainties.Several hotels said they have temporarily limited live counters and high-consumption LPG-based cooking stations to conserve existing fuel stocks.After Bengaluru, Chennai and Mumbai, hoteliers in Madhya Pradesh have now flagged concerns over the curbs in commercial LPG supplies. The MP Hotel Association held an urgent online meeting of hoteliers from across the state on Tuesday to discuss contingency measures and alternate arrangements to keep restaurants and room services running. Around 20 hotel operators from cities including Bhopal, Indore, Gwalior and Jabalpur participated in the meeting.Industry representatives said several establishments are left with barely five days of LPG stocks and could face kitchen shutdowns if supplies are not restored soon. The hospitality sector depends heavily on commercial LPG cylinders for large-scale cooking in hotel kitchens and banquet operations.Sumit Suri of MP Hoteliers Association said that a complete halt in LPG supplies would severely affect the hospitality sector. "We understand that this is a geopolitical situation, but supplies should not be stopped completely. If required, they may be curtailed, but the government should prioritise supplies for hospitality sector and give the industry time to prepare alternate arrangements so that operations can continue," he said.Hotels and food businesses said deliveries of commercial LPG cylinders have slowed in recent days, increasing the waiting period for refills and forcing operators to review operational plans. Many hotels have begun assessing alternative energy sources and efficiency measures to keep kitchens functional.Debjeet Banerjee, general manager of The Park Hotel, said hospitality operators are preparing for alternative cooking arrangements. "We are exploring options such as electricity-based cooking systems to keep room services and restaurants running if the crisis deepens. We are also revamping menus and restructuring cooking spaces to enhance efficiency," he said. The hotel typically consumes around 20 commercial cylinders in five to seven days.Large hotels are also reviewing operational practices to reduce fuel consumption without affecting guest services.Anish Srivastava, general manager operations at Sayaji Group of Hotels, said operators are adapting to the evolving supply situation. "The recent changes in the commercial ecosystem have led to our suppliers withdrawing all previous incentives, corporate discounts and credit facilities. We have shifted primary kitchen operations to piped natural gas (PNG) and increased the use of high-efficiency induction systems to reduce our dependency on LPG," he said.A hotel executive from Bhopal, requesting anonymity, said the sector has begun reducing dependence on LPG. "Business is normal for now, but we have been advised to reduce reliance on cylinders and explore electricity for food preparation. We are also improving efficiency by revamping menus and cooking practices that require less energy," the executive said.The Ministry of Petroleum and Natural Gas has constituted a three-member panel of executives from state-run oil marketing companies to review supplies of commercial LPG to sectors such as hotels and restaurants and prioritise allocations for non-domestic users.