Star Hotels Adopt Hybrid Kitchens Amid LPG Shortage

Star hotels across the city are increasingly adopting a hybrid cooking model as the supply of commercial LPG gradually resumes but remains insufficient to meet full operational demand.

Currently, LPG availability caters to only 30–40% of total requirements, prompting hotels to explore alternative cooking methods to maintain uninterrupted kitchen operations.

To manage this constraint, hotels are combining electric appliances and LPG usage in their kitchens. Equipment such as induction cooktops and other electric gadgets are being widely used for most cooking processes.

Key Highlights

• Star hotels adopt hybrid kitchens due to limited LPG supply (30–40%)
• Electric appliances and charcoal ovens used alongside LPG
• Shift reflects focus on operational resilience and energy diversification

Also Read: Karnataka Allocates 20% LPG Supply to Hotels

LPG is reserved for specific preparations that require high flame intensity. For dishes that traditionally depend on strong heat sources, such as tandoor-based items, some establishments have turned to charcoal ovens as a viable alternative.

Unlike standalone restaurants, star hotels face additional operational pressure due to their responsibility to serve in-house guests consistently. This makes uninterrupted food service a critical aspect of their operations. The scale of this challenge is significant, with approximately 7,500 rooms across four- and five-star hotels and 157 banquet spaces collectively accommodating up to 30,000 guests. Ensuring seamless kitchen functionality is therefore essential to maintaining service standards and guest satisfaction.

Although LPG supply has begun to improve, industry stakeholders indicate that full normalization will take time, and the sector must continue to adapt in the interim. The adoption of hybrid kitchens highlights a broader shift within the hospitality industry toward operational resilience and energy diversification.

Hotel and Restaurant Association of Eastern India President Sudesh Poddar noted that while LPG supply is easing, most hotels continue to operate in hybrid mode. Many properties have already installed electric kitchens, though staff training and adaptation to new equipment will take time.

K Mohanchandran, Senior Vice President – Operations at Taj Group, highlighted the operational stress caused by the shortage, adding that measures such as induction cooking and rationalisation of high-flame dishes are helping mitigate the impact.

Similarly, Kamal Raja from The Lalit Suri Hospitality Group stated that hotels are conserving LPG for high-heat cooking while relying on electric appliances for the rest. He added that charcoal ovens are being used for select preparations.

At Sonet Hotel, General Manager Rajesh Ishai said gas reserves remain low, with the property operating at 70–80% occupancy and prioritising service for in-house guests through a mix of induction cooking and alternative methods.

Also Read: MP Hoteliers Seek Stable LPG & PNG Supply Amid Price Hikes

This transition not only addresses immediate supply challenges but also signals a long-term strategic move to reduce dependence on a single energy source. As hotels continue to innovate and adapt, hybrid cooking models may become a standard practice, strengthening the sector’s ability to navigate future disruptions effectively.