Restaurant orders affected by the recent shortage of commercial LPG cylinders are beginning to recover as eateries adapt their menus and adopt alternative cooking methods, according to food delivery platform magicpin .

Anshoo Sharma, CEO and founder of magicpin, told PTI that the disruption has mainly impacted smaller restaurants that depend heavily on LPG cylinders for cooking and operate with limited financial buffers. These businesses experienced an initial dip of around 5–10% in orders, particularly in cuisines that rely extensively on LPG-based preparation.

However, Sharma said demand has started to stabilise as restaurants respond to supply constraints by adjusting operations and refining their offerings. Many establishments have temporarily removed certain menu items and shifted to alternative cooking methods, including induction cooktops, wood-fired stoves and electric ovens.

“Many of them are adapting by restricting certain menu items or shifting to alternatives like induction cooking, wood-fired stoves and electric ovens,” he noted.

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To support its partners during the disruption, magicpin is providing AI-enabled, real-time insights on order volumes to help restaurants plan preparation more effectively and manage resources efficiently. The company has also announced plans to distribute induction cooking stoves to around 10,000 of its most affected restaurant partners within the next few days, aiming to help them sustain operations and meet demand.

Sharma highlighted the resilience of the restaurant sector during previous crises, expressing confidence that the current LPG supply issue will remain short-term and will not have a lasting impact on the industry .

Meanwhile, restaurant owners across the country are adapting by switching to electric ovens and induction cookers, while prioritising dishes that require shorter cooking times to conserve fuel and maintain service levels ️.

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In response to the broader energy disruption linked to the escalating West Asia conflict, India has temporarily reintroduced kerosene for household use and permitted the use of coal and other alternative fuels for hotels and restaurants. Environmental regulators have been directed to allow biomass, refuse-derived fuel (RDF) pellets and coal for such establishments for a period of one month.

Oil marketing companies will also allocate 20% of the average monthly commercial LPG demand to ensure essential businesses continue to receive supplies during the shortage.

Industry observers say the coordinated response from businesses and authorities is helping stabilise operations, with early signs suggesting that restaurant demand is gradually returning to normal levels .