From smaller cups and homemade evening snacks to restaurant menu revisions, the latest dairy price hike is beginning to reshape how several Bengalureans eat, spend and socialise. While milk and curd remain difficult to do without, consumers are looking at other ways to absorb the additional expense. The ripple effect could extend from neighbourhood tea stalls and household kitchens to restaurants, paying guest accommodations and Nandini parlours.—–Tea cups go small, but habits stayA glass of tea is both a ritual and a refreshment. As has been with cigarettes, tea vendors expect customers to become cautious and make budget tweaks than kick the habit altogether. “Whenever prices of tea or cigarette go up, consumption slows initially but never comes down,” said Sadik AS, a vendor in Ejipura. Munzir N, a tea vendor in Viveknagar, expects customers to now opt for half cups.For consumers, the cumulative cost of a tea break is becoming a concern. Ashok KA, an IT employee from BTM Layout, said tea, cigarettes and a snack such as vada or bajji could now cost more than Rs 50, making daily consumption a strain on budget.—–Treats, non-essentials out; home curd is inFor homemakers, the challenge is to accommodate higher dairy bills without compromising on everyday consumption. Usha Goyal, a homemaker from Banashankari, said her family of four already spends around Rs 3,500 a month on milk and curd. She may reduce her son’s daily milk intake slightly and make curd at home.She is also reconsidering how much milk and curd she gives her pet dog, which has been with the family for eight years. With paneer regular part of her family’s diet, she is concerned about possible further price increases. Nalini S, from South End Circle, has started replacing packaged evening snacks such as biscuits and chips with homemade dosa, sundal and upma.Not everyone is willing to cut back on dairy. Pushpavathy KB, a working woman from Horamavu, said her family would absorb the additional expense rather than compromise on its daily milk and curd consumption.—–Restaurants may pass on costs to dinersThe hike is adding to the cost pressures faced by restaurants, particularly vegetarian establishments and chains that consume large quantities of milk and curd.Sandeep Jain, founder of Desi Masala, which operates six outlets, said the chain consumes around 300-350 litres of milk and curd every day. The latest increase alone is expected to add more than Rs 1 lakh to its monthly expenses.“Our bigger concern is the likely increase in paneer prices, which is a key ingredient for a vegetarian restaurant like ours,” he said. With input costs such as LPG, rice, coffee powder and sugar having already risen, Jain said the chain had little option but to increase menu prices by at least 15%.—–PG owners stare at higher billsAccording to the PG Owners’ Welfare Association, a facility accommodating 40-50 residents typically consumes around 10-12 litres of milk and curd daily. The increase could raise monthly expenditure by nearly Rs 6,000-7,000 for such establishments.Arun Kumar DT, president of the association, said owners were already under pressure following increases in rice prices and other operating expenses. “While we may not immediately hike rents, such increases inevitably add to operating costs and we could be forced to pass on the burden to tenants in the coming months,” he said.—–Nandini parlours fear customer shiftNandini milk parlour operators fear the latest revision could initially affect customer footfall, particularly as competing dairy brands offer alternatives.A parlour owner said customers might gradually get used to the revised prices. However, operators are concerned that consumers may now find it easier to switch brands.They also pointed to inconsistent supplies of milk and curd in recent weeks, with some outlets receiving lower quantities than usual. Sources said there has been no corresponding revision in the commission or margin paid by Karnataka Milk Federation (KMF) to parlour owners.
