3 Things LPG crunch hits eateries, SC passive euthanasia order, and a new US refinery
14 snips
Mar 13, 2026 Anonna Dutt, a legal reporter who breaks down Supreme Court rulings, explains the landmark passive euthanasia order and the living will process. Heena Khandelwal, a food writer, describes restaurants shifting menus and cooking methods amid an LPG crunch. Kiran Parashar, a Karnataka reporter, reports on local disruptions from cylinder shortages and wider economic ripple effects.
AI Snips
Chapters
Transcript
Episode notes
Restaurants Trim Menus As LPG Supplies Dry Up
- LPG disruptions from the West Asia conflict are already forcing restaurants and hotels to cut menus and operations.
- Kiran Parashar reports commercial 19 kg cylinders are unavailable despite owners offering steep black-market prices, so kitchens prioritize rice over fried items to save fuel.
Switch To Electric Cooking And Cut High Flame Dishes
- Shift to electric appliances and simplify menu to keep kitchens running during LPG shortages.
- Heena Khandelwal notes many restaurants are buying induction cookers, electric fryers and idli steamers, while cutting tandoori and fried items to reduce gas use.
Restaurants Say Government Guidance Never Reached Them
- Restaurants feel abandoned by government communications during the crisis, worsening uncertainty.
- Heena says owners received no official guidance and are repeating the COVID-era experience of scrambling and writing to authorities for help.