Panaji: They have withstood the ups and downs of the 20th century, adapted through economic recessions, and more recently, navigated the challenges of the Covid-19 pandemic. But today, some of Panaji’s oldest cafes and bakeries say the shortage of commercial LPG triggered by the conflict in West Asia is testing their resilience like never before.Cafe Tato, which has been in operation for over 113 years, has temporarily stopped serving south Indian and Indo-Chinese dishes. “We are serving a basic menu now — bhaji puri, samosa, vada, and bhaji pav,” said partner Pranav Dhuri. Attempts to shift to induction cooking have offered limited relief. “We are working on a few induction stoves, but we can’t prepare most of our items on them.”The impact on business has been immediate. Dhuri estimates a 20-25% drop in sales over the past two weeks, as both reduced menu options and uncertainty have kept customers away.“Some customers are upset, but most understand the situation,” he added.At Cafe Central, a nearly century-old establishment, proprietor Ravindra Gaitonde said production has been slashed by nearly 60%, with several items either reduced or temporarily halted.“Everything is based on gas,” he said. “Even if we use induction stoves, it’s not enough for our full range. Items that require intensive cooking such as mushroom samosas have been hit the hardest. Business, too, has taken a significant blow, with profits down by 50-60% over the past fortnight.”At Mr Baker, a bakery with roots dating back to 1922, proprietor Nenette Fernandes says the impact has so far been manageable with a combination of spare gas cylinders and induction cooking. However, the bakery has adjusted production cycles.“Earlier, we would refill snack counters five times a day. Now we do it only twice. We have noticed that customer footfall is dwindling since many people are no longer stepping out to eat due to the ongoing situation,” she said.At Confeitaria 31 de Janeiro, the use of traditional wood-fired ovens has provided a buffer against the LPG crunch. Proprietor Getta Mascarenhas said the bakery is still operating, but challenges remain for items that rely on gas. “Grilled sandwiches, fries, or anything that needs gas has to be cut down,” she said.For now, these cafes continue to serve loyal patrons, adapting day by day.
