LPG crisis, summer heat makes city wedding buffets go cold

The summer wedding season, synonymous with lavish feasts, is facing a perfect storm: an LPG crisis, rising inflation, and intense heat. A key casualty is the live counter, now harder to sustain. Yet, caterers can’t refuse client demands. As Sushanta Sengupta of 6 Ballygunge Place says, “If patrons want it, it must be delivered. The industry is in a period of forced adjustment. Increased price never decreases – these shifts may become the new summer standard.”Smaller menus prevailCaterers are grappling with rising costs, forcing them to scale down elaborate wedding menus. Bhoj Caterers’ Rana Chatterjee says labour-intensive starters like momo and pasta are being dropped for just one simple veg and non-veg option, with only one staple – kochuri or naan – replacing the typically expansive spread. With fewer dishes, per-plate prices are being adjusted upward. Rajib Dasgupta of Dasgupta Caterers notes the emotional stakes: “Contracts signed pre-crisis now need renegotiation, with caterers having to request price hikes to offset soaring production costs.”LPG crisis and rising costsThe primary hurdle for caterers is the volatile LPG market. Beyond the price, the sheer availability of gas is a challenge. Bhaskar Das of Bijoli Grill notes that supply is often halved: “If you want four gas cylinders, you’re probably getting only two instead.” On the other hand, Debasish Sengupta from Debasisher Rannaghar says, “It might sound odd but I can’t help but be happy that I don’t have a lot of gigs this summer – given the LPG crisis and heat, I don’t know how I would’ve executed orders.”Adapting to the heatThe intense summer heat adds another layer of difficulty, leading many to host weddings in indoor banquets. Instead of traditional items, planners like Dona Shome from Amit’s the Planner says, “We are pitching menu alternatives which are easier to make while being lavish enough for a wedding.” Increasingly, menus are steering clients toward light food and cold beverages. “We are avoiding time-consuming and heat-generating tandoor and fried items while also prioritising mocktail counters and ice cream parlours,” says Sushanta.Live counters? No moreKunal Saha from Gayatri Catering says live counters are not available right now due to no availability of small gas stoves. “Large quantities of fried food items are difficult to make on induction stoves so we have halted the service as of now,” he added. Echoing the sentiment, Goutam Dutta from Moonlit Caterer said, “As popular as they are, live counters are completely off limits now, and would only be available after everything gets back to normal.”