Panaji: The severe shortage of commercial LPG cylinders has cast a shadow over Goa’s catering sector as it coincides with the upcoming surge of the festive calendar, particularly weddings. While some caterers have temporarily extinguished the fires in their kitchens, others have decided to remove jalebis, dosas, noodles and fried rice from the wedding buffet.The state’s catering industry is currently navigating the sober task of re-negotiating prices and menus with customers, adding to the logistical headaches that surround a wedding or other celebrations.“We have kept our menu the same for now, but the live counter has been stopped for new bookings. For those to whom we have made commitments, we are keeping them,” said Chandan Fogueri of Fogueri Caterers.Easter Sunday falls on April 5, and with that, the traditional floodgates of the Goan social season are set to burst open, marking the commencement of a steady cycle of weddings, baptisms and other public events. For caterers already grappling with depleted LPG stocks, the anxiety is no longer about adjusting the spice but also about adjusting margins and the flames on the wooden stove.“People want things fast and for that, we need to use the gas. We usually cook on firewood but there are some dishes that need to be cooked and served fast. For those dishes, we need gas. We anticipate the LPG shortage will lead to some delays in service,” said Rozwin Menezes of Chinchinim’s Menezes Caterers.TOI asked Menezes if orders are being cancelled. “How can we cancel bookings? We will manage somehow. We may have to increase prices, but these are weddings and people have been planning for over a year,” said Menezes.Parixit Pai Fondekar, who started a culinary incubator for foodpreneurs, said the crisis also serves as an opportunity for the sector.“We have seen that a lot of people have used this opportunity to increase prices. LPG commercial cylinders are available in the black market, but at an exorbitant price. People are adding Rs 25-50 per dish to increase prices. Earlier the menu was built around instant cooking like a wok, which needs a high flame. Now, we have changed the menu a little bit. We are using charcoal in a drum to grill where I am competing on flavour,” said Fondekar.Fogueri shared a similar trend. He said that live counters set up at weddings for dosas, phulkas, jalebis, mirchi pakoda and fried fish are making way for tandoors and grills serving tandoori rotis and naans.“It is difficult for us. Earlier we could just call up and order 10-15 cylinders but now it is not so easy,” he said.Smaller caterers have already stopped accepting orders and have sent their workers home. While sourcing firewood itself is expensive, kitchen staff are also not keen to cook over firewood as it is time-consuming, exhausting and inconvenient because of the high heat.
