Hoteliers switch to cardboard containers

Eatery owners are using cardboard containers to pack runny sambar and dal. They can sustain hot gravy or dal for up to an hour without leaking.

The takeaway business of more than 10,000 restaurants and hotels in city has been hit after the ban on plastics was enforced. “Many restaurant owners will be using cardboard boxes in the absence of plastic containers,” said Saurabh Shetty, proprietor of Krishna Palace Hotel at Nana Chowk. “We are sure that these ecofriendly boxes will bring the business back on track. People will definitely be able to get their parcels,” said Adarsh Shetty, owner of Vrindavan hotel in Sion.