Eating out may get expensive: LPG crisis makes several Pune restaurants hike prices
He adds that Burger Craft had tried a range of options before the latest whammy hit them. They had invested heavily on fryers, griddle and other electrical equipment, worked on different cooking techniques and recipes and added a few dessert items and drinks to expand the menu.
Restaurants are hiking menu prices by 5–15% following a ₹991 increase in commercial LPG rates, with owners turning to electrical equipment and seasonal specials to offset rising costs. (File photo)
Going out to a restaurant or ordering could soon become more expensive, as restaurants are grappling with budgets since the Union Ministry of Petroleum and Natural Gas increased the prices of commercial LPG cylinders by Rs 991.
“A lot of restaurants were thinking that the situation would stabilise. We were told this by our suppliers and our peers, so owners did not increase prices for a long time. Now that it is clear that the crisis is not going to be resolved anytime soon and the black market is taking full advantage of this shortage, many food places have tweaked the prices a little,” says Nikhil Vaswani of Burger Craft.
He adds that Burger Craft had tried a range of options before the latest whammy hit them. They had invested heavily on fryers, griddle and other electrical equipment, worked on different cooking techniques and recipes and added a few dessert items and drinks to expand the menu.
“We are thinking of increasing the prices on 15 per cent of the menu, in the near future. At the same time, we have introduced a limited-time summer special menu so that customers have something exciting to look forward to. Everywhere, the prices of the summer special menus are a little higher because it is mango based and will attract customers,” says Vaswani.
At the Pune chapter of the National Restaurants Association of India (NRAI), there is a sense of confidence that loyal customers will continue to frequent their favourite spots even after a price hike. “As long as people get the same food, quality service and the familiar experience, most are unlikely to have an issue paying five to 10 per cent more than what they were paying. Then, there are restaurants that might lose a little of the customer base if they increase prices. We hope the government tries to support us and give us maximum benefits in these difficult times,” says Ajinkya Udane, Co-Chapter Head of NRAI Pune.
At Spring Onion, the popular restaurant at Deccan Gymkhana that serves oriental cuisine, a notice had gone up announcing a price hike to the customers shortly after the shortage of commercial LPG cylinders began. This was the time that restaurants were getting LPG for around Rs 8,000 per cylinder. After the government cracked down and the supply regularised, Spring Onion decreased its rates. “Now again, we will have to increase the prices. But, the percentage of increase is not going to be as high as when the cylinders cost Rs 7,000 – Rs 8,000. Though, there is an almost Rs 1,000 increase in the cylinder prices, we will look at what percentage of increase this means to the dishes on our menu,” says Sujit Tabib, manager.
Some of the menu sections, such as starters, which do not require LPG and can be made over induction cookers, might not undergo a price change. The main course, comprising rice and gravies, among others, where LPG is essential, is where the rates might change.
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“This week, we are going to take a call on what the new menu will look like,” says Tabib.
At Cokum Delight, owner Tejaswini Deshpande says that a number of restaurants increased prices a few weeks ago as part of their annual menu revision or to mitigate the LPG crisis. They did not expect the present increase in the cost of cylinders. “The previous price hike was fair and the customers absorbed it. Considering that the commercial LPG prices have gone up by Rs 1,000 and there is still the unavailability of cylinders, we may have to reconsider and increase prices again. We are worried that this might impact the customer footfall,” she says. “A lot of restaurants are trying not to increase rates, but the crisis might force their hand,” she adds.
Dipanita Nath is a Senior Assistant Editor at The Indian Express, based in Pune. She is a versatile journalist with a deep interest in the intersection of culture, sustainability, and urban life.
Professional Background
Experience: Before joining The Indian Express, she worked with other major news organizations including Hindustan Times, The Times of India, and Mint.
Core Specializations: She is widely recognized for her coverage of the climate crisis, theatre and performing arts, heritage conservation, and the startup ecosystem (often through her "Pune Inc" series).
Storytelling Focus: Her work often unearths "hidden stories" of Pune—focusing on historical institutes, local traditions, and the personal journeys of social innovators.
Recent Notable Articles (December 2025)
Her recent reporting highlights Pune’s cultural pulse and the environmental challenges facing the city during the winter season:
1. Climate & Environment
"Pune shivers on coldest morning of the season; minimum temperature plunges to 6.9°C" (Dec 20, 2025): Reporting on the record-breaking cold wave in Pune and the IMD's forecast for the week.
"How a heritage tree-mapping event at Ganeshkhind Garden highlights rising interest in Pune’s green legacy" (Dec 20, 2025): Covering a citizen-led initiative where Gen Z and millennials gathered to document and protect ancient trees at a Biodiversity Heritage Site.
"Right to breathe: Landmark NGT order directs PMC to frame norms for pollution from construction sites" (Dec 8, 2025): Reporting on a significant legal victory for residents fighting dust and air pollution in urban neighborhoods like Baner.
2. "Hidden Stories" & Heritage
"Inside Pune library that’s nourished minds of entrepreneurs for 17 years" (Dec 21, 2025): A feature on the Venture Center Library, detailing how a collection of 3,500 specialized books helps tech startups navigate the product life cycle.
"Before he died, Ram Sutar gave Pune a lasting gift" (Dec 18, 2025): A tribute to the legendary sculptor Ram Sutar (creator of the Statue of Unity), focusing on his local works like the Chhatrapati Shivaji statue at Pune airport.
"The Pune institute where MA Jinnah was once chief guest" (Dec 6, 2025): An archival exploration of the College of Agriculture, established in 1907, and its historical role in India's freedom struggle.
3. Arts, Theatre & "Pune Inc"
"Satyajit Ray, Ritwik Ghatak were not rivals but close friends, says veteran filmmaker" (Dec 17, 2025): A deep-dive interview ahead of the Pune International Film Festival (PIFF) exploring the camaraderie between legends of Indian cinema.
"Meet the Pune entrepreneur helping women build and scale businesses" (Dec 16, 2025): Part of her "Pune Inc" series, profiling Nikita Vora’s efforts to empower female-led startups.
"How women drone pilots in rural Maharashtra are cultivating a green habit" (Dec 12, 2025): Exploring how technology is being used by women in agriculture to reduce chemical use and labor.
Signature Style
Dipanita Nath is known for intellectual curiosity and a narrative-driven approach. Whether she is writing about a 110-year-old eatery or the intricacies of the climate crisis, she focuses on the human element and the historical context. Her columns are often a blend of reportage and cultural commentary, making them a staple for readers interested in the "soul" of Pune.
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