The National Restaurant Association of India (NRAI) has issued an advisory urging restaurants to adopt fuel-saving measures as the ongoing Iran–Israel–US conflict disrupts the supply of commercial LPG. With supply pressures rising, the association has recommended that restaurants reduce or temporarily suspend dishes that require high fuel consumption, particularly those involving deep frying, long simmering, and slow cooking.

For India’s vibrant food culture, this could have a noticeable impact. A significant portion of popular restaurant and street food items depend heavily on deep frying or prolonged cooking processes. If the LPG shortage continues and eateries begin implementing these measures widely, several beloved dishes could temporarily disappear from menus.

Among the most affected could be iconic snacks and comfort foods such as vada pav, medu vada, samosa, jalebi, chole bhature, fried chicken, Chicken 65, French fries, and gulab jamun. These dishes not only define India’s street food landscape but also represent regional culinary pride and everyday indulgence for millions of people.

The advisory comes at a time when restaurants are already navigating fluctuating operating costs and supply challenges. For many establishments, especially small eateries and street vendors, LPG is the primary fuel used for cooking. Any disruption in supply directly affects menu planning, food preparation, and operational efficiency.

While the advisory is precautionary, its implications highlight how global geopolitical tensions can ripple into everyday life-even influencing what people eat. If fuel shortages persist, diners may soon notice fewer fried favourites on menus as restaurants prioritise fuel efficiency.

For now, the message from the industry is clear: conserving fuel may be necessary to keep kitchens running during uncertain supply conditions.