With hoteliers’ hopes about the gas supply shortage ending looking unlikely at present, the menus of several iconic restaurants across the city have been tweaked since early March. Many have even started adopting charcoal-run chulhas and firewood to prepare meals. Speaking to mid-day, those at the helm of three famous eateries talk about how they are managing amid the crisis.

Aram Vada Pav

Kaustubh Tambe, who owns Aram Vada Pav, an 86-year-old eatery in Fort, said, “We have removed more than five to seven items from our sit-in menu. These are mostly rice-based or dishes like upma since they take time to cook. Luckily, we had renovated our front kitchen two years ago and added an induction cooktop, which has now come in handy.”