Tandoor for Restaurants: Gas vs Charcoal Running Cost Comparison

Monthly Fuel Cost Breakdown

A medium restaurant firing tandoor 8–10 hours daily uses 40–60 kg charcoal daily at ₹25–35/kg — roughly ₹30,000–63,000/month. A commercial gas tandoor on PNG consumes 8–12 SCM daily, costing ₹3,000–6,000/month in most Indian cities.

Labour matters too: charcoal needs 45–60 minutes to reach cooking temperature; gas is ready in 10–15 minutes. That saved prep time during lunch rush can mean one fewer tandoor cook on shift.

Taste, Brand, and Customer Expectations

For tandoori chicken, seekh kebab, and naan, charcoal smoke is part of the product. Switching to gas without telling customers often triggers "taste has changed" reviews. Many restaurants run charcoal for signature items and gas for bulk naan production.

• Charcoal: stronger smoke flavour, higher heat ceiling, more ash cleanup
• Gas: consistent temperature, faster startup, lower monthly fuel bill
• Hybrid setup: charcoal for proteins, gas for breads during peak hours

Maintenance and FSSAI Considerations

Charcoal tandoors need daily ash removal and weekly clay lining checks. Gas units need burner cleaning and gas leak inspections per local fire department rules. Both require proper exhaust and ventilation — budget ₹15,000–40,000 annually for chimney cleaning regardless of fuel type.

When Menu Prices Should Reflect Fuel Costs

When charcoal prices spike or you add gas backup, your tandoor item pricing may need adjustment. Updating a printed menu for every fuel cost change is expensive — most owners absorb the hit silently.

With DineCard, adjust tandoor platter prices from your phone the same day fuel costs change. Customers scanning your QR menu always see current rates without a reprint cycle.

Frequently Asked Questions