LPG Shortage Prompts Nagpur Restaurants to Axe Popular Dishes Like Malai Kofta and Shahi Korma
In a significant shift driven by the ongoing LPG shortage, restaurants in Nagpur are planning to remove beloved dishes such as malai kofta, navratan kofta, and shahi chicken korma from their menus. The reason? Their "white" base gravy is deemed not worth the precious remaining LPG stock, forcing eateries to rethink their culinary offerings to survive the crisis.
The Three Base Gravies of Indian Cuisine
Indian curry-based dishes traditionally rely on three foundational gravies. The yellow gravy, with onion as its main base, is the most popular, forming the backbone of dishes like chicken or mutton curry and paneer mutter masala. The red gravy, which uses more tomatoes, serves as the base for favorites such as butter chicken and paneer butter masala. In contrast, the white gravy—used for malai kofta and shahi korma—is the least utilized, making it a prime target for cuts as restaurants optimize resources.
Chef Insights: Focusing on Commercial Viability
Celebrity chef Vishnu Manohar, who operates restaurants in both India and the US, emphasized that for businesses heavily dependent on LPG, this strategy is essential. "During such times, the focus shifts to what makes commercial sense without compromising on quality," Manohar explained. He noted that every restaurant knows its top-selling items, and in the curry base category, white gravy accounts for the fewest popular dishes among clients.
Manohar, who has used traditional coal and wood alongside commercial induction cooktops at his Nagpur restaurant for years, added, "Only for Indian breads and deep frying we use LPG, so there will be optimization there too." By prioritizing yellow base gravy, restaurants can offer a wide variety of vegetarian and non-vegetarian dishes while ensuring efficient use of limited commercial cylinder stocks.
Industry Veteran Advice: Trim Menus to Survive
Vinod Madra, a hotel industry executive with nearly four decades of experience, advised that standalone restaurants must streamline their menus to navigate this crisis. "Give the customers what they want by optimizing resources, and if this means knocking off items, then so be it," Madra stated. This pragmatic approach highlights the broader impact of the LPG shortage on the hospitality sector, forcing tough decisions to maintain operations.
The move underscores how external factors like fuel shortages are reshaping dining experiences, with classic dishes potentially disappearing from menus as businesses adapt to new realities. Customers may need to adjust their expectations, favoring yellow and red gravy options that align with restaurants' resource constraints.
