ABSTRACT: Liquefied petroleum gas (LPG) is the invisible fuel that keeps Mumbai's restaurant kitchens running, yet recurring shortages routinely test an industry ranging from five-star dining rooms to roadside thelas. This paper studies how LPG shortages disrupt daily restaurant operations in Mumbai and, more importantly, how restaurateurs adapt to keep serving customers. Drawing on a structured survey of 100 respondents, including owners, kitchen staff, waitstaff, and gas distributors, along with secondary data on LPG supply patterns, the study traces the shift from delivery delays and black-market premiums to menu curtailment and strained working hours. It also documents adaptive responses such as hybrid induction/piped-gas kitchens, informal cylinder-sharing cooperatives, and flame-light menu redesign. Situating these findings within the broader discourse on urban food security and energy resilience, the paper argues that LPG shortages test the informal food economy's capacity to absorb shocks and keep the city fed.

KEYWORDS: LPG Shortage, Mumbai Restaurants, Food Service Resilience, Energy Security, Adaptive Strategies, Informal Food Economy, Kitchen Operations, Urban Supply Chains

FROM CRISIS TO CONTINUITY: LPG SHORTAGE AND ADAPTIVE STRATEGIES OF MUMBAI RESTAURANTS

ARPIT JHA

GAURANG AGARWAL