Restaurants and small eateries across Chennai are struggling amid a severe shortage of LPG cylinders, forcing some to slash menus, resort to alternative cooking methods, and, in certain cases, turn to the black market to sustain operations. The shortage has hit the food and hospitality sector hard, despite the Centre announcing a 50 per cent increase in commercial LPG allocation to ease the supply crunch.

Rajesh who runs a popular restaurant chain in the city, said he has been forced to buy commercial LPG cylinders from the black market at three times the official price. “I pay up to Rs 7,000 for a cylinder. The supply we get now is only a quarter of what we really need, and we are left with no other option,” he said, highlighting the financial strain on businesses.

Restaurants are also adjusting operations to cope with the shortage. Japtej Ahluwalia, owner of FUFU Restaurant at Alwarpet, said his establishment has removed pizza from the menu, citing high LPG consumption. “Pizza is a guzzler. We now offer more salads and tandoor items, using coal ovens where possible,” he explained. Ahluwalia, a member of the National Restaurants Association of India, emphasized that energy-intensive dishes are being temporarily suspended to manage the limited fuel supply.

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Smaller cafes face even greater challenges. Venkatesh V, who runs the Wave cafe, said interruptions in LPG supply directly impact his margins. “Unlike restaurant chains with centralised kitchens, standalone cafes need uninterrupted LPG supply to keep fires burning. Many of us have to rely on domestic cylinders from friends and family, which is illegal and adds pressure on domestic consumers,” he said.

The LPG crisis has also sparked political tensions. Tamil Nadu Chief Minister MK Stalin accused the Centre of using the delimitation issue to divert attention, arguing that panic over potential shortages threatens jobs and forces eateries to close. The BJP rejected the allegation, while its ally AIADMK questioned the state’s handling of the situation. Stalin countered that cylinder supply and energy policies are controlled at the federal level and highlighted state efforts to provide subsidies, loans, and exemptions for commercial establishments to shift to electric energy.

Despite increased allocation, many food businesses in Chennai remain under strain, hoping government interventions will stabilise supply and allow operations to return to normal. Industry players warn that without consistent availability, the crisis could continue to impact margins, customer services, and employment across the city’s hospitality sector.

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