India, March 14 -- At the beginning of this week, when most hoteliers were still grappling with the disruption in LPG supplies due to the US-Israeli war on Iran, Hotel Majghar, a Malvani seafood restaurant in Lalbaug, invested a significant amount to procure electric induction stoves and fryers to bypass the crisis and keep serving its regular fare.

Four days into the transition, on Friday, while the staff was still coming to terms with the increase in cooking time on induction stoves, customers were appreciative of getting the same food as earlier, even as a large chunk of restaurants had trimmed their menus.

"I had no idea there had been such a change in the kitchen," Arun Joshi, 51, a regular diner at Hotel Majghar, told Hindustan Ti...