As cooking gas shortages bite amid global events, villagers in Uttar Pradesh are switching to biogas made from cow dung. The homegrown fuel helps run household kitchens and also produces useful fertilizer. With government backing tied to carbon neutrality targets, the small rural shift is gaining traction as a practical, sustainable energy alternative.
Zomato founder Deepinder Goyal has played down fears that India’s recent LPG shortage hurt the company. He said any disruptions were localized and that customers naturally shifted to other restaurants on the platform, keeping overall demand resilient. The comments aim to reassure investors about Zomato’s Q1FY27 performance despite ongoing supply chain concerns.
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Indrapastha Gas Limited has proposed reducing piped natural gas pressure to 1 bar for industrial users, aiming to reduce wastage and protect regular supply. But restaurant operators worry the lower pressure may slow cooking. The proposal lands as Delhi already faces LPG shortages, adding pressure on eateries relying on gas for daily operations.
Market veteran Pashupati Advani says India’s rally may be fragile, pointing to unresolved risks like disruptions around the Strait of Hormuz that could affect oil and LNG imports. He also flags a near-term LPG crunch and growing pressure on IT jobs, citing visa curbs, AI disruption, and stagnant hiring—calling it a potential earnings shock.
The Association of Indian Entrepreneurs has warned that an LPG shortage could trigger job losses across the MSME sector. It has urged both the central and state governments to step in urgently, asking for direct LPG supply support and a temporary reduction in fuel duties to ease operating costs and prevent business disruptions.
The West Asia conflict is hitting India’s fast-moving food and beverage sector, especially small eateries, as LPG shortages and supply disruptions pile up. Many businesses are adjusting menus, trimming operating hours, and in extreme cases shutting down to avoid massive losses. The war’s spillover is turning everyday cooking fuel scarcity into a serious economic threat for local restaurants.
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