2,000 Mumbai eateries plan to switch to piped gas to dodge LPG crunch for good

MUMBAI: After weeks of disruption sparked by the West Asia conflict, Mumbai's hospitality sector is moving towards a more permanent fix to its fuel crisis. Nearly 2,000 hotels and restaurants, largely in south Mumbai, are preparing to switch to piped natural gas, or PNG, in a bid to escape the uncertainty, delays and daily struggle of securing commercial LPG cylinders.

The strongest response has come from south Mumbai, where demand is high despite infrastructure challenges. Dense development and underground utility congestion have limited pipeline expansion in several pockets, yet nearly 60% of applicants are from the area. According to hotelier body AHAR, close to 100 restaurateurs are lining up daily to apply.


Mahanagar Gas Ltd (MGL) officials said applications are being accepted from hotels and restaurants located near existing pipeline networks. Backed by support from the Centre and the Maharashtra govt, including deemed permissions for pending pipeline-laying proposals, the company has accelerated work on commercial connections. Officials said infrastructure has already been laid in several residential complexes near hospitality hubs, allowing faster extension once approvals are in place. An official said hotels and restaurants can apply either online or by visiting the office.

The transition follows one of the toughest supply squeezes the city's food business has faced in recent years.

At the peak of the shortage, commercial LPG deliveries became erratic, forcing eateries to trim menus, reduce operating hours and, in some cases, temporarily shut kitchens. Industry estimates suggest nearly 60% of restaurants either curtailed services or shifted largely to online orders, affecting breakfast counters, tiffin services and affordable meal options relied upon by office-goers and commuters.

Many establishments tried to cope through temporary measures such as induction cooking, sharing cylinder stocks and limiting operations to select hours. But these alternatives came with higher electricity costs and practical constraints, especially for kitchens built around high-volume cooking.

Now, a special enrollment drive by Mahanagar Gas in partnership with AHAR is speeding up the shift. AHAR president Vijay Shetty said around 800 members have already applied for PNG connections within a week, and the number could rise to 2,000 by the end of the campaign.

For restaurants that depend on cylinders every day, PNG offers relief from a major logistical burden.

The recent crisis has made one thing clear to the industry: dependence on cylinders leaves businesses exposed to global shocks. Even though LPG supplies have improved marginally, confidence remains fragile. For many restaurateurs, PNG now represents not just convenience, but continuity — a safer, smoother and more dependable energy source for a city that runs on its kitchens.