Ludhiana: With the West Asian crisis showing no signs of abating, the hotel, restaurant and catering industry is being forced to make adjustments to survive. Amid the LPG shortage, businesses are scaling down operations, trimming menus and even refusing large orders.According to caterers, lack of LPG has made it nearly impossible to handle bulk orders, so they are limiting themselves to small gatherings. Many are switching to alternative methods of cooking like diesel stoves and induction cooktops, but these are proving to be inadequate for large-scale cooking.Yogesh Batra, a caterer based in BRS Nagar, said the crisis has altered the way food is being prepared and served. “We now have to give more tandoori items, and cannot fulfil customers’ demands. Cylinders are hardly being used, and we are managing with induction cooktops, which doesn’t allow us to make dishes in large quantities. LPG cylinders are available only in the black market at very high rates,” he said. He added that many caterers like him are now only taking orders for small gatherings. “We are talking about functions of 30 to 40 people. Orders for gatherings of 200 to 250 are being refused. Menus are being customised and simplified. We are trying to pull through because we have labourers dependent on us, but it has become extremely tough,” he said.Balbir Singh, who runs a catering and tent service, said he has to refuse new bookings. “I was getting an order for March 25, but I had to refuse it because we simply don’t have the capacity due to LPG shortage. I already have bookings towards the end of the month and I am struggling to arrange cylinders, which are available only in the black market for Rs 4,500 to Rs 5,000 per cylinder,” he said. He added that while the tent service is helping sustain his business, catering operations have nearly come to a halt. “We have no choice but to say no to new orders,” he said.Harmeet Singh, another caterer and eatery owner on Chandigarh Road, described the situation as dire. “Things have become really difficult. LPG is scarce and whatever is available is in the black market. It is becoming hard to run the household,” he said.Due to the shortage, several commonly served items are disappearing from menus. “Tawa roti, paranthas and other such requiring LPG are off the menu. We are managing mostly with tandoori rotis, naan, and other preparations using tandoor only,” he added.
