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📰 Delhi’s Iconic ‘Sitaram Diwan Chand’ Shuts Amid LPG Crisis; Other Eateries Adapt to Rising Costs

New Delhi: One of the capital’s most iconic food joints, Sitaram Diwan Chand, famous for its beloved chhole bhature, has shut operations, reportedly due to the ongoing LPG supply crisis and rising operational costs.

Located in the bustling lanes of Paharganj, the eatery had built a loyal customer base over decades. Its closure has come as a disappointment to regular patrons and food lovers across the city.

Sitaram Diwan Chand

⚠️ LPG Crisis Hits Food Businesses

The shutdown highlights the growing impact of LPG shortages and price hikes on small and medium food businesses. Restaurant owners say that irregular supply and rising refill costs have made it increasingly difficult to sustain daily operations.


🍽️ Others Struggle but Continue

While Sitaram Diwan Chand has closed, several other popular eateries are finding ways to stay afloat despite the crisis. Notable among them are:

  • Sharmaji ke Chhole Bhature

  • Jain Chawal Wale

  • Bhogal’s Chhole Bhature

These establishments continue to serve customers, though many have had to increase prices slightly to offset rising input costs.


💸 Rising Costs, Tough Choices

Restaurant owners say they are facing a double challenge:

  • Increased LPG cylinder prices

  • Fluctuating availability of fuel

Some have adjusted portion sizes, while others have revised menu prices to manage expenses without compromising on quality.


📉 Impact on Local Economy

The closure of a well-known eatery like Sitaram Diwan Chand signals broader stress within the food industry, particularly among small businesses that operate on tight margins.


📢 Call for Support

Industry voices are calling for:

  • Better regulation of LPG supply

  • Subsidies or relief measures for small food businesses

  • Stable pricing mechanisms


🔍 A Changing Food Landscape

The situation reflects how external factors like fuel costs can directly impact everyday businesses and consumer choices. While some eateries are adapting, others may struggle to survive if the crisis persists.

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