Migration to new cooking modes continues across restos

Kolkata: The city's food and beverages sector endured a taxing second weekend of the LPG crisis that coincided with Eid on Saturday, struggling to maintain services and menu amid a severe fuel crisis. Most have either migrated entirely to electrical cooking methods or are in the process of doing so as their LPG stocks are nearly exhausted. With footfall soaring during the weekend, restaurants were left to hasten their shift to electric cooking. Many are worried about the Bengali New Year period less than a month away, when footfall is expected to soar manifold.Songhai Manthan and MS Bar & Lounge have partially migrated to induction cookers and electric fryers. "We have shifted 30% of our cooking and plan to raise it to 50% this week. Over the last fortnight, we have received just four LPG cylinders, which are enough for around six days. We do have some old stock but that will run out soon. So, we plan to shift entirely to electrical gadgets by the beginning of April," said owner Sudesh Poddar, also the president of Hotel and Restaurants Association of Eastern India (HRAEI). With footfall remaining high at restaurants, the latter were scurrying to buy induction cookers and training staff to operate them. Amber in central Kolkata has pressed six induction cookers into service from Saturday. "While the basic curries and gravies are still being cooked on gas, we are using induction to warm up and supplement the cooking. Our LPG stock has dwindled and we are using it sparingly. Soon, we will be forced to migrate entirely to electrical cooking," said owner Sanjay Khullar. It will increase cooking time, which would make it difficult to cater to a full house when footfall soars in April, he said, adding: "We have already cut down the menu and may trim it further." Oudh 1590 has shifted to a centralised coal oven to cook its biryani, which is being transported to outlets. Owner and co-founder Shiladitya Chaudhury said, "We will start a trial of induction cookers this week and check if our electrical system supports the equipment." "At Mocambo, our cooking has shifted entirely to induction cookers but at Peter Cat and Peter Hu, the transition is in progress," said Nitin Kothari, owner of Mocambo and Peter Cat. Oasis has moved 75% of its cooking to induction. "We are still doing some basic cooking on LPG though stock is depleting fast," said owner Pratap Daryanani. Trincas has moved to electric cooking, said Anand Puri of Trincas.