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The ripple effects of the Iran-Israel conflict are now being felt in Mumbai’s kitchens, where thousands of restaurants and small eateries depend on commercial LPG cylinders for daily cooking.

With supply tightening and refill timelines stretching, several establishments have trimmed menus, shut online deliveries or temporarily closed operations. Industry groups warn that if the shortage continues, the disruption could affect not only the hospitality sector but also the city’s large migrant workforce that depends on affordable hotel meals.

Why the shortage?

Global trigger
>> Iran-Israel war disrupting energy flows
>> Governments prioritising household LPG supply
>> Commercial supply tightening for businesses

Hospitality industry warns

The Hotel Owners’ Association has submitted a memorandum to Food and Civil Supplies Minister Chhagan Bhujbal, warning that prolonged shortages could disrupt thousands of small businesses and affect migrant workers.

Mumbai’s kitchen fuel reality

Key numbers           What it means
Thousands                Hotels in Mumbai dependent on LPG cylinders
60 percent                Hotels that could shut if shortage persists
1 cylinder/month      Supply some vendors say they now receive
3 cylinders/day         Gas needed by mid-sized restaurants

Pipeline gas has expanded across Mumbai, but many smaller hotels and roadside eateries still rely heavily on commercial cylinders.

Commercial LPG cylinders stacked inside a Mumbai restaurant kitchen.

Voices from the ground

Kamlakar Shenoy, Owner, Sadguru Restaurant
‘Situation is too grim for us. I may have to shut my hotel from tomorrow as we don’t have the storage capacity bigger hotels have. If this continues, nearly 60 per cent of Mumbai hotels may shut.’

Sumedh Sawant, Manager, Chaitanya Hotel
‘We have shut online deliveries and shortened the menu. If the situation doesn’t improve in two days, we may have to shut the hotel as well.’

Neelima Kastur, Home-based chapati business
‘They now give just one cylinder a month. My only source of income is chapati business. Earlier, we could book a cylinder every week. I do not know how we will survive now.’

Mamta Todankar, Vada pav stall owner
‘My cylinder will last only three days. If I don’t get another, we will have no money for food or rent.’

Kaustubh Tambe, Owner, Aaram Vada Pav
‘We shifted to induction cooking about a year and a half ago. It reduced heat and noise and saves around 8-10 per cent in costs compared to cylinders.’

Aditi Limaye, Owner, Gypsy, Home Chef and Nebula
‘While we have already switched to induction at Home Chef, it isn’t possible at Gypsy because the restaurant is in a pagadi building where getting a pipeline connection has been a problem for years. Switching to induction now is also difficult as the cost of equipment has gone up significantly.’