Restaurants of the Indian IT Hub face water crisis amid Karnataka’s drought
By Khyati Singh
The persistent water scarcity in Bangalore, India’s IT hub, continues to severely affect the lives of its residents, with concerns growing about the possibility of more severe crises. As the monsoon season and rainfall remain absent, many individuals are struggling to secure access to clean water for their daily needs. This scarcity has permeated nearly every sector, making it challenging for people to carry out their usual activities and businesses.
Among the sectors hit hardest by this crisis is the restaurant industry, which relies heavily on water for its operations. Small restaurants typically require around 5000 liters of water, while larger establishments may need over 12000 liters. In an attempt to understand the situation firsthand, we conducted an assessment focusing on restaurants in the Hulimavu region of South Bangalore. During our inquiries, restaurant owners shared their challenges, painting a detailed picture of the difficulties they face daily. Additionally, we uncovered the interconnected issues arising from this water shortage, which worsens the situation further.
Water and its affordability crisis
As Karnataka is witnessing one of the worst drought, water crisis in the Capital, Bengaluru has continued to escalate with the soaring heat, restaurant and cafe owners find themselves compelled to purchase water tankers daily to fulfill their establishments’ requirements. Making it hard for them to manage and provide facilities like handwash, washroom and even drinking water for the customers.
Ms. Nalini, owner of Tasty Thindi Restaurant, situated on the 1st cross road of Hulimavu, disclosed that she incurs a cost of Rs. 1200 for a 6000-liter water tanker each day. “In a month, I am bound to procure a water tanker for at least 18–20 days. Everyday, it is costing me Rs. 1200 so the monthly expenses are going over Rs.24000 just for water” Ms. Nalini expressed. “We have limited profit from the restaurant and that is also going in this crisis,” she further lamented.
Mr. Raj, manager of Shiv Sai, a restaurant in the 2nd Cross Road, echoed similar sentiments, stating, “Our daily water consumption amounts to roughly 4000 liters. As a consequence of the water scarcity, we are forced to spend an additional Rs. 18,000–20,000 daily to meet our needs”
Government paying deaf ears to complaints
In the current crisis, where individuals are struggling to uphold their daily routines, the absence of support and assistance from the state government is exacerbating the situation. Employees at Sri Udupi Park Restaurant situated at Hulimavu Gate, emphasized the absence of aid from the Karnataka government, stating, “The government’s lack of support has rendered it increasingly challenging for us to sustain amid the crisis.” Preferring anonymity, the manager of the restaurant revealed their attempts to contact BBMP’s helpline yielded no results. “Despite numerous calls, all we’ve encountered are empty promises and delays.
While BBMP has occasionally provided assistance, most of the time, we’re left to resolve our issues independently.” Although the government has allocated Rs. 556 crore to tackle the crisis, the effective implementation of these measures appears to be a significant challenge in the region.
Besides, milk tankers have been dispatched to transport water in certain areas, but the severity of the situation exceeds their capacity, leaving the crisis largely unaddressed.
Restaurants forced to cut down water usage
Amidst the ongoing water scarcity, restaurants in the region are forced to adapt by reducing water-intensive items from their menus. Unlimited Food Factory, previously known as Akshaya Grand, located at the Hulimavu Gate, has slashed at least 15 menu items that require substantial water usage.
The outlet’s manager explained that dishes such as curries and gravies, which demanded more water and less sales have been removed. Additionally, the restaurant has limited the preparation of certain items despite customer demand, and portion sizes have been reduced to conserve water. “We are witnessing a heavy decline in customer turnout and praying for the crisis to get over soon.” said Mr. Sathish, the owner of the place.
This adjustment reflects the challenges faced by businesses in the wake of the water crisis, as they strive to balance operational needs with resource constraints. Such measures underscore the significant impact of water scarcity on daily operations and highlight the problems and challenges of businesses in navigating these circumstances.
Unhappy Customers adding to restaurant owners’ plight
The water scarcity crisis in Bengaluru is causing significant challenges for both restaurant owners and customers alike. Many restaurants are unable to provide adequate water for basic hygiene needs such as hand washing after meals. Ms. Nalini, owner of Tasty Thindi, highlighted this issue, noting that customers often express disappointment over the lack of water for hand washing.” We have kept water in a bucket with a mug but people cite hygiene issues and deny using it,” Ms Nalini quoted
A customer who preferred to remain anonymous shared their frustration, stating that while eating out was once a more affordable option compared to ordering food at home, the current water shortage in restaurants is making dining out less appealing due to the lack of water for drinking and hand washing.
Restaurant owners are concerned about losing customers as a result of this issue and are urgently seeking assistance from the government to address the water scarcity problem.
More borewells, price reduction of water tankers can reduce the problem
Amidst the escalating challenges, the primary focus now lies in identifying solutions. The initial step involves devising strategies to boost the groundwater levels, providing a supplementary source of water until the onset of the rainy season. Increasing the number of borewells could alleviate the situation to some degree. According to data from BBMP, out of the 16,781 borewells in the city, 6,997 have dried up. Urgent measures are required to either rejuvenate these borewells or drill new ones to mitigate the water crisis. Prompt action is necessary, and effective contracts must be made at earliest to address the crisis on priority.
Additionally, regulating the operations of water tankers could serve as another viable solution. The increasing number of private water tankers in the city has led to arbitrary pricing practices. Implementing a standardized pricing mechanism is essential to prevent any form of exploitation and corruption. This measure would not only ensure fairness in pricing but also assist restaurant owners in reducing their operational costs.
A collective effort can solve the problem
The persistent water scarcity crisis in Bengaluru demands urgent attention and concerted efforts from both government authorities and stakeholders.
The challenges faced by restaurant owners and customers alike highlights the severity of the situation and the need for immediate action.
Addressing the crisis requires a multifaceted approach, including measures such as increasing the number of borewells to supplement water reserves and regulating the operations of water tankers to ensure fair pricing and accessibility. These steps are crucial not only for mitigating the immediate impact of the water shortage but also for fostering long-term resilience against future crises. For this, various stakeholders from various backgrounds need to come and work together.
Moreover, the lack of support and assistance from the government exacerbates the difficulties faced by businesses and residents together. It is crucial for authorities to prioritize the allocation of resources and effectively implement measures to address the water scarcity issue.
In addition, a proper rainwater harvesting system should be implemented and must be mandated for the restaurants as well which is currently lacking. At a societal level, basic measures like repairing water leakages, avoiding wastage of water, etc, must be implemented.
In the face of adversity, restaurant owners are forced to make difficult decisions, such as cutting down water usage and adjusting menus, further highlighting the urgent need for comprehensive solutions. By working together and implementing sustainable strategies, we can mitigate the impact of the water crisis and ensure a more secure future for all residents of Bengaluru.
