Iran’s control over Hormuz disrupts India’s street food culture, affecting samosas and chai

Tension surrounding Iran’s control of the Strait of Hormuz is creating global concern over fuel shortages, but in India the impact is reaching far beyond petrol stations. Restaurants, tea stalls, and street food vendors are struggling to keep popular snacks like samosas and traditional chai available, as cooking gas supplies become limited in several regions of the country.

India, currently the fastest-growing major economy, depends heavily on imported liquefied petroleum gas (LPG). Nearly 85% of the country’s LPG supply comes from the Middle East, and a large portion of this fuel is used daily for cooking meals for more than 1.4 billion citizens.

Due to supply disruptions linked to the ongoing conflict involving the United States, Israel, and Iran, authorities have started redirecting available LPG away from commercial use. Hotels, restaurants, canteens, and food vendors are now receiving less fuel so that households can continue cooking without interruption.

Because of this restriction, many kitchen operators are searching for alternatives or reducing the number of meals they prepare. Some businesses have started using induction cookers, but this change has created new problems. Traditional Indian recipes often require intense open flames, heavy pans, and steady high heat, which electric cooking devices cannot always provide.

Indian cuisine relies strongly on flame-based cooking techniques. Without gas stoves, curries lose their richness, tandoori dishes fail to char properly, and samosas — which need consistent high-temperature oil — do not cook correctly and lose their expected texture.

Chetan Singh, owner of Gulabji Chai in Jaipur, explained that LPG shortages forced them to remove some of their most popular items from the menu, including bun butter and samosas, which customers usually come specifically to buy.

He also noted that their well-known chai no longer tastes the same when prepared on an induction cooker. According to him, boiling tea on electric heat changes the flavor, and the overall cooking experience is different compared to using a gas flame. As a result, the restaurant has reduced its menu, but the taste of several items has been affected.

To reduce the shortage, the Indian government announced that domestic LPG production from refineries has increased by around 38 percent. Officials also said enforcement teams are working to prevent hoarding and illegal sales of gas cylinders, with thousands already seized during inspections across the country.

Despite these efforts, the situation continues to disturb the fast-moving street food industry and quick-service restaurants, where gas supply is essential for daily operations.

Akhil Iyer, founder of Benne Dosa, which operates in Delhi and Mumbai, said his kitchens have been forced to adjust their cooking methods. Some foods, such as idlis and fried items, are now prepared using induction cookers to reduce gas consumption.

However, not every dish can be adapted. He explained that dosa requires direct flame and high heat on a cast-iron surface to achieve the correct crisp texture. Tests using induction cooking did not produce acceptable results, so some branches have temporarily stopped selling dosa to conserve their remaining gas supply.

At one Mumbai location, sales of dosa were paused because the kitchen had only one cylinder left. In Delhi, the restaurant continues to operate with gas, but at reduced capacity.

Reports also showed that in several cities, residents waited for hours outside gas distribution centers, with some arriving before dawn in order to secure cylinders for home use.

Recently, two Indian-flagged ships carrying more than 92,000 metric tons of LPG passed through the Strait of Hormuz, which has faced serious disruption since military operations involving the United States, Israel, and Iran intensified.

As uncertainty grows, panic buying has begun to appear. Sales of induction stoves on Amazon India reportedly increased more than thirty times within a short period, showing how quickly consumers are looking for alternatives.

Iyer said that if the shortage continues, his team may have to consider older cooking methods, including using firewood to heat cast-iron pans. However, he expressed concern about the environmental impact of returning to such fuel sources.

Even with the difficulties, he insisted that his restaurant will not permanently remove its signature dish. The business was created to serve authentic Benne dosa, and maintaining that quality remains their priority despite the ongoing fuel crisis.