At Donne Biryani in Hyderabad, the restaurant crisis arrived quietly, without warning. Over the past week, popular dishes like chicken drumsticks, chili prawns, and mutton pepper dry disappeared from the menu. The restaurant had to cut down its indulgent starters and dry dishes first.
The franchise owner explained, “We are a large restaurant, but our supply of LPG cylinders is limited. To save gas, we have removed all starters and dry dishes from the menu.” Along with cutting menu items, the restaurant has increased prices by ₹30 per dish due to the rising cost of fuel.
The shortage of LPG is also affecting temple kitchens. At the Hanuman Temple in Chikadpally, a notice announced that cooked prasadam would no longer be offered. The interruption is unusual and has left devotees surprised, as it is caused not by tradition or festivals but by a shortage of fuel.
Restaurants and kitchens across the city are feeling the pinch as LPG supplies run low. Many are forced to adjust menus, reduce servings, or raise prices to cope with the limited gas supply. The situation highlights how fuel shortages can impact not just households but also businesses and religious institutions that rely on cooking gas for daily operations.
Customers and devotees alike are noticing the changes, and the city is experiencing a subtle but visible disruption in its food services. Experts warn that until LPG supplies stabilize, restaurants and temple kitchens may continue to face challenges in providing regular services.
Overall, the shortage is a reminder of how essential fuel is to the food industry, and how quickly disruptions can affect both businesses and cultural practices in the city.