Kolkata News: Kolkata’s kitchens are beginning to feel the heat of the ongoing gas crisis. With prices rising and supply concerns mounting, several food businesses across the city are struggling to keep their stoves running. In an unexpected turn, some kitchens are now returning to traditional cooking methods using wood and coal just to keep operations going.
One such example is Ahar, a catering kitchen that has been serving Kolkata for over 25 years. Known for supplying meals to school canteens, corporate offices, and hospital cafeterias, the kitchen has now shifted part of its cooking to a makeshift setup built with bricks and firewood.
Sanatan, a chef working at Ahaar, said the change has made cooking much more difficult. According to him, preparing meals over wood takes longer, and the smoke causes irritation in the eyes and breathing discomfort for those working in the kitchen.
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Despite the challenges, owner Indranil Mukherjee says the kitchen has chosen to adapt rather than shut down. He explained that the team had earlier cooked biryani using wood fire, which inspired him to temporarily adopt the same technique for regular meals during the current crisis. Mukherjee said while he is concerned about the future, he believes the situation is temporary. To reduce pressure on gas supply, the kitchen has also introduced an electrical setup for preparing rotis and some other items.
The crisis is also affecting restaurants across the city.At Shiraz Golden Restaurant, known for its biryani and Mughlai cuisine, the impact of the gas shortage is already visible. Owner Ishtiaque Ahmad said the restaurant is running out of gas stock and may soon shift to coal-fired chulhas to continue cooking.
Restaurants Curtail Menus
According to Ahmad, the restaurant has already curtailed its menu, with several Indian dishes taken off for now. If the crisis continues, he says the kitchen may eventually be able to serve only biryani. Staff meals have also been reduced as the restaurant tries to manage the limited fuel supply.
Ahmad said the industry is hoping for government intervention. “Our gas stock is almost over and we may have to shift to coal chulhas. The menu has been shortened and Indian dishes are currently off. If the situation continues, we may soon serve only biryani. We hope the government holds negotiations so that during this festive period people can step out and celebrate,” he said.
From catering kitchens to well-known restaurants, the gas crisis is forcing Kolkata’s food businesses to rethink how they cook and operate. While kitchens continue to serve food, the shift back to wood and coal reflects the growing pressure on the city’s culinary industry.
