Pune Eateries Switch to Coal Cooking Amid LPG Shortage and Rising Costs
Restaurants in Pune, India, are increasingly abandoning liquefied petroleum gas (LPG) in favor of traditional coal cooking methods due to soaring fuel prices and supply shortages exacerbated by the West Asia war. Establishments like Satvik Misal House, Fish on Dish, and George Restaurant report that switching to coal has significantly reduced daily operational costs, with coal expenses being nearly half that of commercial gas cylinders. Beyond financial savings, owners highlight operational efficiencies, such as steady heat retention for slow-cooking and residual ember usage, which help maintain affordable menu prices despite inflation. Customers have responded positively to the shift, noting enhanced flavors and smoky aromas unique to wood-fired cooking that gas burners cannot replicate. This trend, initially driven by economic necessity, has evolved into a strategic advantage for these businesses, allowing them to preserve quality and pricing stability while navigating global energy volatility. The move represents a broader adaptation by local hospitality sectors to mitigate the impact of rising energy costs and supply chain disruptions.
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Pune Eateries Switch to Coal Cooking Amid LPG Shortage and Rising Costs
Restaurants in Pune, India, are increasingly abandoning liquefied petroleum gas (LPG) in favor of traditional coal cooking methods due to soaring fuel prices and supply shortages exacerbated by the West Asia war. Establishments like Satvik Misal House, Fish on Dish, and George Restaurant report that switching to coal has significantly reduced daily operational costs, with coal expenses being nearly half that of commercial gas cylinders. Beyond financial savings, owners highlight operational efficiencies, such as steady heat retention for slow-cooking and residual ember usage, which help maintain affordable menu prices despite inflation. Customers have responded positively to the shift, noting enhanced flavors and smoky aromas unique to wood-fired cooking that gas burners cannot replicate. This trend, initially driven by economic necessity, has evolved into a strategic advantage for these businesses, allowing them to preserve quality and pricing stability while navigating global energy volatility. The move represents a broader adaptation by local hospitality sectors to mitigate the impact of rising energy costs and supply chain disruptions.
The Indian Express