Tue Mar 10 08:27:23 UTC 2026: # Hyderabad’s Haleem Production Spared from LPG Shortage, Caramelised Onions Face Impact

The Story:
As India’s restaurant industry, particularly in Hyderabad, grapples with a Liquified Petroleum Gas (LPG) cylinder shortage, the production of Haleem during Ramzan is expected to remain largely unaffected. According to Mohammed Majeed of Pista House, a major restaurant chain known for Haleem and Biryani, most Haleem production relies on wood-fired kilns. However, the shortage will impact the preparation of caramelised onions, a crucial ingredient in both Haleem and Biryani, as gas stoves are typically used for this process. The shortage is also likely to affect the regular meals provided to restaurant staff, with most establishments holding only a few days’ worth of gas cylinder stock.

Key Points:

  • LPG cylinder shortage is impacting the restaurant industry in India and Hyderabad.
  • Haleem production is largely unaffected due to the use of wood-fired kilns.
  • Caramelised onion production for Haleem and Biryani will be affected due to reliance on gas stoves.
  • Regular meals for restaurant personnel are also likely to be impacted.
  • Restaurants typically have a gas cylinder stock of only two to three days.
  • The article was published on March 10, 2026, at 12:35 pm IST, and updated at 01:57 pm IST.

Critical Analysis:

The LPG shortage is indicative of potential supply chain vulnerabilities or policy changes affecting the availability of commercial gas cylinders. While the traditional method of using wood-fired kilns for Haleem production provides a buffer against the immediate impact, the reliance on gas stoves for other crucial components like caramelised onions highlights a dependency that needs addressing. The fact that restaurants only maintain a few days’ worth of stock suggests a just-in-time inventory management system that is highly susceptible to disruptions.

Key Takeaways:

  • Traditional cooking methods can provide resilience against modern fuel shortages.
  • Over-reliance on single energy sources creates vulnerabilities in the food industry.
  • Supply chain disruptions can have cascading effects, impacting both production and employee welfare.
  • Restaurants need to diversify their cooking methods and energy sources to mitigate future risks.
  • The LPG shortage highlights the need for better resource management and contingency planning within the restaurant industry.

Impact Analysis:

The short-term impact will likely be seen in adjusted menus, increased costs for consumers (if restaurants are forced to switch to more expensive alternatives for caramelising onions), and potential inconvenience for restaurant staff. Longer-term, this event could accelerate the adoption of alternative cooking technologies and fuel sources within the restaurant industry. It may also prompt a re-evaluation of inventory management practices to ensure greater resilience against supply chain disruptions. The public may also see an increased interest in traditional cooking methods, particularly if they prove more reliable in times of crisis.

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