As India's LPG crisis deepens, the restaurant industry in Delhi is watching the situation with growing anxiety and Amit Bagga, Co-Founder of Daryaganj Restaurants and Co-Chapter Head of NRAI's Delhi Chapter, is spelling out exactly what's at stake.

Bagga offers a clear-eyed, ground-level view of how Delhi's restaurants actually source their cooking gas and why the current shortage hits harder than most people realise.

"Restaurants typically receive their cooking gas supply in two forms: PNG (piped natural gas) and commercial LPG cylinders. In Delhi some mall-based restaurants and a few high-street outlets already operate on PNG wherever the network is available. However, a large number of restaurants still rely primarily on LPG cylinders."

That reliance on cylinders is where the vulnerability lies. While PNG-connected outlets have a degree of insulation from the current crisis, the majority of Delhi's restaurants, particularly smaller, independent establishments, have no such buffer. And right now, those cylinders are either hard to find or being sold at a significant premium.

There's another layer to this too. News coverage of the shortage has triggered panic, which Bagga warns could make things worse before they get better.

"The current challenge is the availability of LPG cylinders, which in many cases are either in short supply or being sold at a premium in the market. Following recent national news coverage, there is also a sense of panic, which could potentially lead to hoarding of cylinders."

The inventory situation at most restaurants is far more precarious than the public might assume. Restaurants don't stockpile gas they can't. Most operate with just one to two days of LPG on hand at any given time. That's a razor-thin margin when supply is already disrupted.

"Most restaurants do not maintain more than one to two days of LPG inventory. If the situation is not addressed promptly, it could lead to restaurant closures, which would have wider implications as the livelihoods of restaurant staff could be affected. Additionally, a large number of people rely on restaurants for their daily meals."

Bagga also flagged a concern about recent policy signals that could worsen the situation on the ground.

"There have also been some recent notifications suggesting lower priority for commercial establishments in cylinder supply. However, this may be difficult to effectively monitor at the ground level."

It's a valid concern. Prioritisation policies are only as effective as their implementation and with cylinder supply already strained and hoarding a real risk, enforcement at the distribution level is going to matter enormously in the days ahead.

The message from the industry is consistent and urgent act fast, ensure commercial supply is protected alongside household needs, and prevent a situation where restaurants are forced to close not because business has dried up, but simply because they can't get the gas to cook.