New Delhi, March 28 Small eateries, which have long been the backbone of the bustling food streets of the national capital, are facing challenges. Due to dwindling LPG supplies and soaring black market prices, many are being forced to change their menus, reduce staff, and revert to cooking with coal and wood.
For Neeraj Chawla, who has been running Vaishno Rasoi in Rajouri Garden for the past year after leaving a traditional family setup, this situation is both financially and personally difficult.
He believes that shutting down would be the best option, but the fear of "negative publicity" keeps his stoves, now primarily using coal and wood, running, even as hope diminishes.
"I'm keeping it running to avoid the negative publicity," Chawla told
