Kolkata clubs chop & change menu, turn to electric cooking to combat gas crisis

KOLKATA: Heritage and new-age social clubs, feeling the pinch of the commercial gas crisis, are taking a slew of measures to combat the situation, including curtailing the menu, switching some preparations to electric, and, in some cases, stopping the buffet.

Calcutta Rowing Club secretary Chandan Roychowdhury said the two caterers that manage food at the club — Bijoli Grill and Tangerine — have both requested curtailing of the menu. "Most of the fried items will be stopped," he said.

Tolly Club CEO V Ganapathy said: "We know it is a bit difficult to use electricity for bulk cooking, but if the situation is such, we have to be innovative. The menu will also be truncated."

Jayajit Biswas, secretary of Calcutta International Club, said until regular supply of LPG is restored, the club will operate with a truncated menu. "Efforts are being made to explore alternative cooking arrangements," he added.

Bengal Club CEO Dinyar Mukudum said, as of now, it has reasonable LPG stock. However, it has decided to discontinue the weekend buffet lunch on Friday, Saturday and Sunday from March 16 to 31. "In our case, the number of members is low. So, we are not immediately reducing the menu."

Debabrata Dutta, joint secretary of Lake Club, said it has issued a circular saying only selected items would be available for now.

The new-age clubs, too, are adapting to this emergency. The manager operation of Princeton Club, Sanjay Karmakar, said some dishes, like deep-fried items and pasta, are now being cooked on induction. "We have closed the main Chinese section and are also minimising other items for the time being. The industrial inductions are being used to cook staple foods. The microwave is also being used in a big way," he added.

Eastern Metropolitan Club secretary Sanjib Ghosh said the club is planning to trim the menu. "Our focus will now be on continental dishes and kebabs, which can be done on electric appliances," he said.