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Kitchen shake-up: Here's how West Asia war changed Mumbai’s cooking patterns

The true test of resilience rarely comes in times of comfort. It reveals itself when disruption strikes — sudden, unforgiving, and indiscriminate. Much has changed over the past months, Mumbai’s hospitality industry has reportedly faced exactly that kind of reckoning. What seemed like a distant geopolitical conflict soon found its way into the city’s kitchens, disrupting gas supplies, shrinking menus, and forcing an entire industry to rethink how it operates. Yet, as shutters came down in some places, others saw queues grow longer. How did that become possible? As the supply crisis triggered by the West Asia conflict unfolded, a quiet transformation was underway. The difference was not luck — it was the power of infrastructure and the readiness to adapt quickly. mid-day.com spoke to restaurateurs to understand how they changed their cooking styles to survive the crisis. Here's how West Asia war has changed Mumbai's cooking patterns and why? A crisis that divided the industry The liquefied petroleum gas (LPG) shortage did not affect all restaurants in Mumbai equally. While legacy names such as Cream Centre, Amar, Bhagat Tarachand, Sukh Sagar and Nityanand found themselves grappling with supply constraints, a different set of players managed to stay steady and, in some cases, even grow. Restaurants such as Relish, Benne, Narayan Dosa, Rameshwaram Cafe, and Earth Cafe stood out during the crisis. Their advantage was not accidental. It was built over time. The power of being prepared For some, survival came down to infrastructure, while for others, sticking to old-school methods also paid off. Earth Cafe, for instance, had long relied on electrical appliances instead of LPG. “We have always been dependent on electrical systems,” said Sid Raiyan, manager of the food chain’s Churchgate branch. Similarly, Relish, popular among students of HR College and KC College, had invested early in piped natural gas (PNG) infrastructure. “We have PNG systems installed,” its manager said. When the crisis hit, these kitchens continued functioning almost seamlessly. “We’ve always used coal in all our branches,” said one of the Narayan dosa's branch worker , adding, “Dosas don’t get that texture on electrical appliances or LPG.” What once seemed like a routine operational choice became a defining advantage. Strategic minimalism Meanwhile, Benne, one of Mumbai’s fastest-growing South Indian brands serving Bengaluru-style dosas, demonstrated another form of resilience: strategic minimalism. Its owner, Akhil Iyer, revealed to mid-day.com that they had to cut nearly 50 per cent of the menu across its Juhu and Delhi outlets during the peak of the crisis, while also investing in electrical appliances to keep up with demand. "We already have a short menu, and we focus on serving it well,” he said, underscoring the advantage of operational simplicity in uncertain times. Despite the crisis, the brand went ahead with launching a new outlet at Chowpatty, drawing massive crowds. “There was a lot of confusion before the launch. We didn’t want the new branch to open without dosas,” he added. The new outlet proved a huge success within a week, as the LPG allowance went up to 70 per cent around the time of the inauguration. Adapting on the go Not everyone had the luxury of preparation, but some made up for it with speed. Rameshwaram Cafe initially faced disruption but quickly adapted by installing PNG systems, especially at its newer outlets. “There was some struggle in the beginning, but we adapted fast,” said manager Sagar Javir. This ability to pivot quickly helped certain restaurants recover faster and minimise losses. For others, the situation forced a slower shift to alternate options. One such example was Nityanand in Opera House, which faced severe supply constraints. Owner Vinay Kherkar shared that while they once received eight gas cylinders a day, supply dropped to just one cylinder every two days. This forced them to cut down on key menu items, including Chinese dishes and dosas, while simultaneously preparing to shift to PNG systems. With restrictions on commercial gas cylinders gradually easing, many restaurants are now back to normal operations with both PNG and LPG. A gradual return to normalcy Now, with nearly 70 per cent of commercial gas supply restored following a temporary ceasefire, normalcy is gradually returning. Restaurants are reopening full menus, and those who invested in infrastructure upgrades are emerging stronger. However, industry experts caution that recovery will take time. As noted by energy analyst Sachdev, while the reopening of key global supply routes will ease pressure, full stabilisation could take one to two months, reported PTI. The LPG shortage may have been temporary, but its impact is lasting. It has reshaped how restaurants think about infrastructure, efficiency and risk. It has shown that adaptability is no longer optional — it is essential. In the end, this was not just a story of disruption. It was a story of transformation. Because in Mumbai’s kitchens, survival is never just about keeping the flame alive — it is about learning how to cook without it.