LPG Crisis Sparks Menu Cuts: What Disappeared First From Indian Eateries?

• Commercial LPG shortage forces restaurants, hostels, and eateries across Indian cities to cut menus.
• Flatbreads like rotis and parathas are among the first to go due to high individual cooking gas use.
• South Indian staples like dosa and uttapam are vanishing as they require continuous, high heat.
• Deep-fried foods (pooris, pakoras) and slow-cooked curries (rajma, chole) are also being cut to conserve gas.
• Even tea and coffee are rationed in some establishments, with kitchens shifting to low-fuel dishes like lemon rice and upma.