LPG shortage hits small-scale food supply ventures in Kozhikode

The shortage of commercial LPG following war-induced regulations has led to the temporary closure of several wayside eateries in Kozhikode district. The crisis has also affected small-scale food supply ventures started as a source of livelihood by local entrepreneurs and migrant labourers.

Though some eateries have begun attempts to tide over the crisis by using firewood, live cooking continues to remain disrupted in many locations. Some establishments are distributing only home-made items as a temporary survival measure using domestic gas connections.

“There is no option to cook food the conventional way in small food carts recently launched at Kozhikode beach. The worst-hit are those managing these designer carts,” said K. Razik, a street food vendor. He pointed out that distributing food items cooked elsewhere using traditional methods was the only way to manage the crisis.

Small-scale caterers and mess houses are also feeling the impact of the situation. They say food prices may have to be increased if they are forced to continue with traditional cooking methods, which double their physical strain and cause several other inconveniences. Many workers are also uncomfortable with the heat and smoke from wood-fired kitchens, they added.

“Live cooking is really a burden, using locally collected raw firewood. We have no option but to wait for the end of the ongoing crisis,” said Usha Kavil, a woman entrepreneur who recently closed her small tea shop along the Kozhikode–Kannur National Highway. She said self-help groups and neighbourhood forums engaged in food-based ventures were also facing an acute crisis.

According to restaurant owners in Kozhikode city, the price of firewood has also increased following the sudden surge in demand. Owing to pollution concerns and other hurdles in setting up traditional kitchens, many entrepreneurs are still reluctant to switch to firewood, they said.

“As a temporary solution, many hoteliers have revised their food menu by cutting fried items, snacks, and meals. If the crisis worsens, the number of workers may also have to be reduced, apart from shortening operating hours,” said the proprietor of a restaurant at Eranhipalam. According to him, cooking on electric induction tops is hardly profitable for small-scale restaurants and hotels.

Following confidential complaints from some hotel entrepreneurs over suspected black marketing of commercial cylinders, Civil Supplies department squads have stepped up vigilance to track the suspects. Similarly, attempts to misuse domestic gas cylinders for commercial purposes are also under scrutiny in several places.