Sugar Supply Squeeze Hits Bengaluru Kitchens as Wholesale Costs Climb
Commercial kitchens and dessert makers across Bengaluru, including dining establishments in Jayanagar, are confronting rising procurement prices and unpredictable supplies of sugar. The supply squeeze has prompted operators to adjust their buying practices as debates continue over whether the diversion of sugarcane for ethanol production, which is blended with petrol to lower crude oil imports, is impacting market availability.
At Eatinn’ Love Trattoria in Jayanagar, founder and head chef Niharika Peri reported keeping a close watch on stock levels. The restaurant uses brown sugar rather than refined sugar and has modified its routine to check availability with suppliers earlier while maintaining a buffer, rather than waiting until stocks run low. Peri stated that the focus is on forward planning and keeping alternative suppliers accessible without unnecessarily hoarding large quantities.
Other food establishments across Bengaluru have experienced sharp price increases alongside procurement hurdles. Gaurav Saria, owner, tea master, and chef at Infinitea, noted that sugar prices for his business escalated from around Rs 45 to Rs 48 per kilogram to approximately Rs 60 to Rs 65 per kilogram. Saria explained that unpredictable supplies from regular vendors create major operational hurdles for his daily in-house bakehouse, forcing the cafe to diversify suppliers and buy larger quantities in advance to ensure continuity, even though it ties up working capital.
Amara Desserts has seen a steep increase in its operational costs. Co-founder Edwin Daniel said the business previously procured sugar at below Rs 50 per kilogram and is now paying roughly Rs 80 per kilogram, with a typical production day consuming around 15 to 20 kilograms. Daniel pointed out that specific grades and specifications are becoming difficult to procure consistently, noting that sugar provides structural integrity in baked items and Indian sweets and cannot simply be swapped without altering the final product.
Fajr Qureishi, co-founder of F&F Hospitality, reported that prices have climbed from roughly Rs 38 to Rs 48 per kilogram previously to peaks between Rs 56 and Rs 60 per kilogram. Qureishi noted that sugar is essential across beverages, desserts, sauces, dressings, and marinades, recommending that kitchens track consumption and make frequent purchases before bags empty. He warned that if the situation persists, restaurants might have to remove complimentary sugar packets from tables, ration high-sugar drinks, or adjust recipes using alternative sweeteners such as honey or agave.
For now, chefs remain cautious about making direct recipe substitutions. Peri explained that while ingredients like jaggery or honey can be incorporated where their natural flavours fit, they are not direct replacements in established desserts where texture and taste could be compromised. Restaurant operators across the city continue to absorb costs and manage procurement tightly to avoid disruptions for customers.
