A RESTAURANT on the outskirts of Nairobi skimps on the size of its chapatis—a flaky, chewy Kenyan flatbread—to save on cooking oil. Cash-strapped Pakistanis reluctantly go vegetarian, dropping beef and chicken from their diets because they can no longer afford meat. In Hungary, a café pulls burgers and fries off the menu, trying to dodge the high cost of oil and beef.
