Restaurants, another major consumer of water, have also resorted to unheard of practices. They have dumped the ‘thali’ meals (rice served in a plate surrounded by steel cups of sambar, rasam, kootu and vegetable curry) since they have no water wash this entire cutlery. Instead, for lunch, they are serving only readymade sambar, tomato, lemon or curd rice and the likes which require just one plate and a spoon. “Though we have our own private tankers, they are unable to source water even from 30 km outside the city as the farmers there are protesting against exploitation for commercial use. For a 100 seat restaurant, we need 12,000 litres of water every day,” pointed out M. Ravi the president of the Chennai Hotel Owners’ Association.