Valley Online News
Delhi/Jammu: A growing shortage of cooking gas has begun to impact the hotel and restaurant industry across parts of North India, with Delhi and Jammu among the worst affected. One of the most noticeable casualties of the crisis is the iconic Kashmiri noon chai, which has become difficult to find in several eateries due to disrupted fuel supplies.
Restaurant owners say the irregular availability of LPG cylinders has forced them to cut down on menu items that require longer preparation times, including traditional beverages like noon chai, which is known for its slow brewing process.
“We are struggling to maintain regular operations. Noon chai needs consistent heat for hours, and with limited gas supply, we are prioritizing basic cooking,” said a restaurant owner in Jammu.
In Delhi, Kashmiri-run cafés and food outlets, popular for serving authentic valley cuisine, have also reported a decline in noon chai sales. Some have temporarily removed it from their menus, disappointing customers who frequent these establishments for the unique pink tea.
Industry representatives have expressed concern over rising operational costs as many businesses are being forced to turn to alternative fuel sources, which are either expensive or less efficient. Small-scale hotel operators are particularly hit, warning that prolonged shortages could lead to financial strain and potential job losses.
Customers, too, are feeling the impact. “Noon chai is not just tea, it’s a cultural experience. It’s disappointing to see it unavailable,” said a regular visitor at a Kashmiri café in Delhi.
Authorities have yet to issue a detailed response on the supply disruption, but stakeholders are urging immediate intervention to stabilize gas distribution and prevent further damage to the hospitality sector.
As the shortage persists, both restaurateurs and customers hope for a swift resolution to restore normalcy—and bring back the beloved taste of Kashmiri noon chai.
