As things stand, sustainable cooking solutions might gain its long-overdue and much-deserved toehold in commercial kitchens. Between fidgety fingers, these “gastronomy-designing” entities are likely to be twirling various options that can do without the LPG cylinder and stove. Some of these kitchens might be taking time out, choosing to sit out the crisis, but backstage, they could be exploring sustainable cooking options.
The Semmancherry unit of Dabbakaran recently put out a note for its “Dear Dabbakaran Family” that “due to the ongoing crisis in commercial LPG cylinder supply, we are unable to source new cylinders. We deeply regret to inform you that we will not be able to supply food from 12th March, 2026 until this issue is resolved. We are looking out for other alternative options to resolve the issue. We assure you that we will resume our services as early as possible.”
What pops out at any reader of this communication (it should, if it does not) is “other alternative options”. As the reader would find out, these options have to do with resources whose availability would not be subject to the ebb and flow of global geopolitics.
When The Hindu Downtown got in touch with a team member of Dabbakaran, it is obvious that behind the temporarily lowered shutters of its Semmanchery unit, the business which caters meals for subscribers is not leaving any stone (actually, ‘any wood’ or ‘food waste’) unturned in cranking up the services quickly and preventing a stretched lull.
