Pune, 12 March 2026: The ongoing gas shortage has begun affecting Pune’s hotel and restaurant industry, forcing many eateries to remove certain dishes from their menus.
Food items that require continuous gas usage, such as dosa, uttappa and several fried snacks, are gradually disappearing from restaurant offerings.
Hotel operators say the limited supply of cooking gas has made it difficult to prepare dishes that must be cooked fresh after customers place orders. As a result, several establishments have started reducing such items from their menus to conserve fuel.
Industry members believe the shortage is linked to disruptions in global fuel supply caused by the Iran–Israel conflict, which has affected gas availability at the local level. With irregular supply, hotel kitchens are struggling to maintain normal operations.
To cope with the situation, many restaurants have started adopting alternative cooking methods. Some hotel owners have installed diesel-powered stoves, while others are using induction cooktops to prepare food in bulk. These temporary arrangements are helping businesses continue operations despite the shortage.
Despite the constraints, the popular Maharashtrian dish misal is expected to remain widely available. Hotel owners say the curry for misal can be prepared in advance in large quantities, and serving the dish later requires minimal gas.
However, the shortage has affected other traditional items. Some non-vegetarian restaurants have stopped serving bhakri because preparing it requires a significant amount of gas. Customers are therefore being offered limited menu options.
Milind Kadam, an office-goer, said, “I went to a hotel for breakfast this morning as usual, but I couldn’t get dosa. The hotel owner told me some dishes have been temporarily stopped due to the gas shortage. Customers are facing inconvenience, but the hotel operators also have no option as gas is not available.”
Sharan Shetty, former president of the Poona Hoteliers Association, said, “Many small hotels have shut down because of the gas shortage. Some establishments have stock that will last only three to four days, while others have started cooking on induction stoves. However, these alternatives are not enough, so items that require more gas are being removed from the menu.”