LPG blues: Star hotels go into gas-induction hybrid mode to keep operations stable
Times of India | 6 April 2026
Kolkata: Though supply of commercial LPG has resumed to some extent, star hotels in the city are working on a two-pronged strategy to stabilise operations. In a hybrid model, the establishments are cooking on electric gadgets but are using LPG for dishes that need a high flame.
An official of a star hotel on EM Bypass pointed out that unlike stand-alone restaurants and eateries, star hotels have a compulsion — like in-house boarders. "We have to ensure food for those who are staying with us. So, apart from banquets and restaurants, this is one of our primary responsibilities," the official added.
Commercial LPG, supply of which commenced last week, now accounts for around 30%-40% of the requirement of star hotels, the official added.
There are around 7,500 rooms in five-star and four-star categories together, and 157 banquets with 30,000 capacity. President of Hotel and Restaurant Association of Eastern India (HRAEI) Sudesh Poddar pointed out that commercial LPG supply is slowly relaxing but most of the star hotels are in hybrid mode. According to him, a lot of hotels have already installed electrical kitchens. However, he said most of the kitchen staff in hotels are still not acquainted with the electric devices. "It will take some time," he added.
K Mohanchandran, senior vice-president, operations, Taj Group, said there is some stress following the crisis of commercial cylinders. But, he said, the establishment has taken a series of measures to counter it, including induction cooktops and rationalisation of high-flame cooking. "We hope things will gradually improve," he said.
Kamal Raja, GM, development, of the Lalit Suri Hospitality group, said their gas back-up was really low. "We are working in hybrid mode. We are using gas for items that require high flame. Otherwise, we are broadly using electric cooking appliances," he said. Raja added that for tandoor and some other items, they are using a charcoal oven. "Though we have started getting commercial LPG, it will take some time for the situation to normalise," he added.
The GM of Sonet Hotel, the four-star boutique establishment, Rajesh Ishai, admitted their stock of gas is running low.
"Apart from gas, we are using induction cooktops and charcoal ovens. We now have 70%-80% occupancy at the hotel, so our priority is to serve our boarders," he added.