Facing a severe shortage of commercial LPG cylinders, several hotels in Chennai and other parts of Tamil Nadu are exploring a return to traditional wood-fire cooking to keep kitchens running.
The shortage, linked to supply disruptions amid the ongoing West Asia conflict, has forced many eateries to cut down on cooking and reduce menu options. Hotel owners say popular items such as biryani and parotta, which require long cooking time and higher fuel consumption, are being limited or temporarily removed from menus.
However, hoteliers point out that shifting to firewood is not a practical solution in cities. “Using wood fire may be possible in rural areas, but in cities like Chennai it is difficult because of environmental regulations and space constraints,” a hotel owner said.
Many restaurants have already reduced operating hours and are preparing only a few essential dishes to conserve their remaining LPG stock. Hostel kitchens and small eateries have also simplified meal plans as the shortage continues.
Industry representatives warn that if LPG supplies do not improve soon, several eateries may be forced to further scale down services or temporarily shut operations.