Cost of home-cooked veg, non-veg thalis falls 13 pc in November due to ease in input prices

Home-prepared vegetarian and non-vegetarian thalis saw a 13% yearly cost reduction in November, primarily attributed to decreased prices of vegetables and pulses, according to recent findings.

Analysis revealed tomato prices dropped 17% annually due to increased market supply, while potato costs fell 29% compared to last year’s elevated rates.

A significant 53% price decline occurred in onions due to abundant rabi season inventories and reduced export activity.

Pulse prices decreased by 17% following substantial imports of Bengal gram, yellow peas, and black gram alongside robust stock levels.

Month-over-month comparisons showed vegetarian thali preparation costs increased marginally by 2%, while non-vegetarian versions became 1% cheaper during November.

“In coming months, onion prices may rebound due to delayed kharif crop harvesting and reduced yields. Conversely, potato costs could decline further as cold storage inventories enter markets,” stated Pushan Sharma of Crisil Intelligence.

Market analysts anticipate stable pulse prices in the near term, influenced by the 30% import duty on yellow peas and unrestricted black gram imports that prevent sharp price hikes.

Potential policy changes regarding import restrictions could introduce upward pressure on pulse pricing, experts cautioned.

Vegetable oil costs rose 6% annually amid festive season demand surges, while a concurrent 6% increase in LPG cylinder prices partially offset overall thali cost reductions.

Non-vegetarian thali expense reductions were driven by a 12% annual decrease in broiler chicken prices, which constitute half of total preparation costs.

Regional pricing data from North, South, East, and West India informs these household thali cost calculations, highlighting monthly expenditure fluctuations for consumers.

(With inputs from IANS)