A sharp rise in commercial LPG prices is set to transform Chennai’s dining landscape, with eateries warning of steep menu price increases to offset ballooning expenses. The 19-kg cylinders have crossed ₹3,200 in Chennai, a level that’s forcing tough decisions on restaurant operators citywide.
Daily operations grind to a halt without affordable gas, and with usage rates of 5-10 cylinders per outlet, the math doesn’t add up. Owners report slashed production of high-gas-consumption items, but that’s merely a band-aid. Expect idli-dosa plates to surge by 40%, turning a ₹80 Pongal thali into a ₹115 affair and dosas from ₹150 to over ₹200.
This disparity hits hard since household LPG prices stay steady, amplifying the burden on commercial users. ‘We have no choice but to reflect these costs in bills,’ says one restaurateur, echoing a sector-wide sentiment.
Electric stoves tempt as alternatives, but prohibitive power costs quash that idea for nearly everyone. Hostels and PGs, reliant on unofficial commercial supplies, grapple with irregular deliveries and price gouging during shortages.
The industry demands urgent interventions: subsidized electricity, tax relief, and fuel price controls. Failure to act could spell doom for SMEs, inflating food prices for everyday consumers and dimming Chennai’s famous hospitality glow.
As costs cascade through the supply chain, what was once an affordable bite might soon strain wallets, reshaping how the city eats.
