Many restos complete switchover to non-LPG modes over weekend

Kolkata: A large number of restaurants across central and south Kolkata have almost entirely moved to electrical cooking over the weekend, completing a process that began a fortnight ago. While most have switched to induction cooktops, cooking ranges and electric fryers, some are using coal-and-wood ovens in open spaces and have squeezed their menu to eliminate use of LPG. Some others are using a hybrid system with LPG still being used sparingly.

Mocambo, which started a switch to electrical gadgets two weeks ago, has stopped using LPG altogether. Peter Cat and Peter Hu have migrated 50% of their cooking and are in the process of upgrading their electrical systems.





Oasis has moved more than 90% to electrical cooking and plans to enhance it.

"We have started using a new kitchen, which only has inductions and fryers. Initially, we stuck to LPG for Chinese dishes, which take longer to cook. But with our LPG reserves depleting, we have moved faster, especially this weekend," said owner Pratap Daryanani.

Trincas completed 80%-90% of its migration. Bar-B-Q and One Step Up have moved 60% of their cooking to electrical methods. "We, too, are in the process of upgrading our systems and are gradually decreasing the use of LPG," said owner Rajiv Kothari.

Songhai, Manthan and MS Bar & Lounge have moved 70% of their cooking to electrical mode. "We have completed our migration and will stick to LPG for the remaining 30%," said owner Sudesh Poddar.

Outlets of Specialty Restaurants, including Oh! Calcutta, Café Mezzuna, Mainland China, Flame & Grill and Hoppipola, however, are continuing with a hybrid system. "We are getting some LPG supply so we are still using gas," said Specialty Restaurants founder and chairperson Anjan Chatterjee.

Amber in central Kolkata has pruned its menu and shifted to electrical cooking ‘in a big way'.

Restaurants are still not sure if the migration will be permanent. While many felt induction cookers could bring down the cost, others argued that LPG can't be replaced. "I believe this will work out cheaper though we won't know for sure till we get an electricity bill. A combination of gas and electric methods is an ideal one but we are not sure how things will work out in the long run," said Kothari.

Most small restaurants and eateries will return to LPG once supply gets normal, felt Poddar, also the president of Hotel and Restaurants Association of Eastern India. "We will stick to induction for continental dishes and frying. But for most, LPG will remain the only fuel," Poddar said.