NRAI Bengaluru Meet Brings Industry Together to Tackle LPG Challenges and Advance Alternate Fuel Solutions

The National Restaurant Association of India (NRAI) Bengaluru Chapter convened leading restaurant owners, along with public sector representatives and solution providers, at Skydeck by Sherlocks to address ongoing LPG-related challenges and explore practical alternate fuel solutions for the food and beverage sector.

The meeting focused on supply-side constraints, rising operational pressures, and the need for restaurants to reduce dependence on a single fuel source to ensure business continuity.

Opening the session, Mr. Dheeraj Kumar, Director at Knowhere Bar and Kitchen, set the context for a solutions-driven discussion. This was followed by an industry address by Mr. Ananth Narayan, Head – NRAI Bengaluru Chapter, who provided members with an update on the LPG situation and outlined NRAI Bengaluru’s ongoing efforts to support its members.

Adding his perspective, Mr. Ananth Narayan, Bangalore Chapter head,said,“The LPG situation has been a real challenge for our members, impacting both costs and day-to-day operations. It is important for restaurants to actively explore practical alternatives, whether it is PNG, biogas, or other solutions. As NRAI, our role is to bring the ecosystem together and ensure our members have access to the right information and partners.”

A dedicated session led byMr. Sanjay Kumar Singh, Cheif General Manager GAIL, focused on PNG and piped gas solutions, covering adoption pathways, infrastructure readiness, and key considerations for restaurant operators.

A key highlight of the evening was the Alternate Fuels & Cooking Solutions showcase, which provided attendees with hands-on exposure to emerging solutions aimed at reducing dependence on conventional fuels. The showcase featured Mr. Rishikesh from Carbonlites, presenting biogas as a sustainable alternative; Mr. Sanjay Kumar Singh from GAIL, demonstrating PNG solutions for commercial kitchens; Mr. Ganesh from Greenway Appliances, showcasing firewood and coal-based stove solutions; Mr. Ambuj Awasthi, MD of Golden Coal Company, highlighting efficient coal applications; and Mr. Zac from Just BLR Matrix, presenting AI-driven automation enabling LPG-free restaurant and central kitchen operations.

The discussions and showcase collectively highlighted a growing industry interest in exploring diversified fuel strategies, with PNG, biogas, and electric solutions emerging as key areas of consideration.

Additionally, George and Mini extended an invitation to members for the upcoming FFCC Event scheduled for May 12, 2026.

The evening concluded with the F&B Warrior Awards, recognising outstanding contributors to Bengaluru’s food and beverage industry.

The meeting reinforced the importance of collaborative industry action and highlighted the need to accelerate access to viable fuel alternatives as restaurants navigate ongoing supply and cost challenges.

This initiative reflects the NRAI Bengaluru Chapter’s continued commitment to supporting the industry through collaboration and knowledge sharing.