Kolkata Star Hotels Navigate LPG Shortage with Hybrid Cooking Approach
In Kolkata, the supply of commercial liquefied petroleum gas (LPG) has partially resumed, yet star-rated hotels across the city are deploying a dual-strategy framework to stabilize their daily operations. These establishments have embraced a hybrid model, utilizing electric cooking gadgets for most tasks while reserving LPG specifically for dishes that necessitate a high flame intensity.
Operational Compulsions and Guest Responsibilities
An official from a prominent star hotel located on EM Bypass highlighted a critical distinction: unlike independent restaurants, star hotels face an unavoidable obligation to cater to in-house boarders. "We must guarantee food provision for all guests staying with us. Beyond managing banquets and restaurants, this duty stands as one of our foremost priorities," the official emphasized. Currently, commercial LPG, which recommenced distribution last week, fulfills approximately 30% to 40% of the total requirements for these hotels.
Scale of the Hospitality Sector and Current Challenges
The city boasts around 7,500 rooms across five-star and four-star categories, alongside 157 banquet halls with a combined capacity of 30,000 people. Sudesh Poddar, President of the Hotel and Restaurant Association of Eastern India (HRAEI), noted that while commercial LPG supply is easing gradually, the majority of star hotels remain in hybrid operational mode. "Many hotels have proactively installed electrical kitchen setups. However, a significant portion of kitchen staff are still unfamiliar with operating these electric devices. It will require additional time for full adaptation," Poddar explained.
Industry Leaders on Mitigation Measures
K Mohanchandran, Senior Vice-President of Operations at the Taj Group, acknowledged the stress induced by the commercial cylinder crisis. He detailed that the group has implemented a series of countermeasures, including the adoption of induction cooktops and rationalizing high-flame cooking processes. "We anticipate a gradual improvement in the situation as supply stabilizes," Mohanchandran stated.
Kamal Raja, General Manager of Development at the Lalit Suri Hospitality Group, reported critically low gas backup levels. "We are operating in a hybrid mode, using LPG exclusively for items demanding high flame, while broadly relying on electric cooking appliances. For tandoor and similar items, we have shifted to charcoal ovens. Although commercial LPG deliveries have recommenced, normalization will not be immediate," Raja added.
Boutique Hotel Perspectives and Occupancy Pressures
Rajesh Ishai, General Manager of Sonet Hotel, a four-star boutique establishment, confirmed their dwindling gas stocks. "In addition to gas, we are utilizing induction cooktops and charcoal ovens. With current occupancy rates at 70% to 80%, our primary focus is ensuring uninterrupted service for our boarders," Ishai remarked. This sentiment underscores the broader industry effort to balance resource constraints with unwavering guest service commitments during this transitional phase.
