Iran’s chokehold on Hormuz threatens India’s beloved samosas and chai | CNN

Iran’s chokehold on the Strait of Hormuz has sparked global fears of fuel pumps running dry, but in India, it’s also leaving a bad taste in the mouth of some restaurateurs and street stall diners, with samosas off the menu and the ubiquitous chai lacking its usual aroma in parts of the country. The world’s fastest-growing major economy imports about 85% of its liquefied petroleum gas (LPG) from the Middle East, much of it used in cooking food for its 1.4 billion people. With supplies impacted by the US-Israel war with Iran, the government has begun diverting the precious fuel away from industrial users, like canteens, hotels and restaurants, to keep flames alight on household stoves. In a bid to keep their kitchens running, some chefs are looking for alternatives or limiting certain menu items. Some are turning to induction hobs. The problem? Traditional Indian cuisine and electromagnetic coils are not entirely compatible. Indian cooking is an alchemy of high heat, a heavy cast iron pan, and open flames. Without the fire of a gas stove, curries lack their depth, tandoori marinades refuse to char, and the beloved samosa – a flaky pastry that relies on the intense, sustained