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The long festive season in India during the latter half of the year includes some of the most prominent festivals, ranging from Durga Puja and Dussehra to Dhanteras, Diwali and Kali Puja. This is the time of the year when families and friends gather together and people even travel long distances to be with loved ones. Feasting, both at home and beyond is an essential part of this Indian festive season. Whether you are celebrating Diwali 2023 with plenty of vegetarian snacks and sweets or celebrating Kali Puja 2023 with non-vegetarian treats in Eastern Indian states, a feast is the least people expect during these times.
And while the trend, even a few years back was to enjoy a fully homemade festive feast prepared by various members of the family, now, many prefer to order in various snacks, sweets and even entire meals. Equally popular is the idea of gathering with family and friends at restaurants and eateries to not only shop for essentials of the festive season but also to enjoy feasts at discounted rates or under special offers. These are all pretty common practices for the entire festive season in India, from Dussehra to Diwali. On their part, popular restaurants also tend to up their game to cater to the increased footfall.
Video Credit: YouTube/Hebbars Kitchen
Yet, in recent months, a major cause of concern has shown up across the nation. It all started in August-September 2023, when two very popular restaurants in Mumbai, Papa Pancho Da Dhaba and Bademiya were temporarily shut down by the Food and Drug Administration (FDA) of India for food safety violations. Following this, the FDA increased city-wide inspections across Mumbai and reportedly closed down and fined around 15 eateries around the city (including some high-end restaurants). On the other hand came in reports from Tamil Nadu and Kerala that people had not only fallen sick after eating contaminated shawarma, but two had also died.
And while these news reports might seem alarming to customers and food vendors alike, the FDA and the Food Safety & Standards Authority of India (FSSAI) prepared to meet the challenge head on. Apart from the inspections in Mumbai, major cities like Chandigarh, Kolkata, Bhubaneswar, Ranchi, etc. also witnessed an increase in food safety measures and inspections of everything from sweet-makers to popular eateries and restaurants in order to keep the public safe as they indulge in various foods this festive season. Now, with Diwali 2023 almost upon us, the FSSAI, FDA and various government and administrative bodies across the nation have also girdled their loins, released new directives and notices, and are preparing for India to enjoy the festive season by eating out or ordering in.
Food Safety In India: What Restaurants Are Expected To Do
In its guidelines for food safety, the FSSAI clearly states that there is no such thing as such as unhealthy food—rather there is something noteworthy called unsafe or unhealthy food procurement and food preparation. This, the FSSAI says, is the main cause of food contamination and food-related illnesses in India. So, Schedule 4, Part II and Part V of the FSSAI’s guidelines clearly state all the things restaurants, eateries and food vendors across India are supposed to do to ensure food safety. Here are some of the key things to note from those guidelines for restaurants:
1. The premises of the restaurant/eatery should be clean with proper handwashing, garbage disposal, etc facilities. No spraying of insecticides in these premises are allowed.
2. The employees at restaurants/eateries should maintain personal hygiene and should be screened for illnesses. Wearing clean clothes, aprons, gloves, headgear, etc while handling food is compulsory.
3. Raw materials for food preparation should be sourced only from FDA- and FSSAI-approved or licensed vendors, suppliers, etc.
4. Specific guidelines for receiving, cooking and storing all foods, both vegetarian and non-vegetarian have been laid down by the FSSAI and these must be followed.
5. In the food serving area of restaurants, handling food with bare hands is prohibited and all room temperature foods must be consumed within four hours.
6. All workers, chefs, restaurant staff have to keep their hands clean at all times.
7. The floors and surfaces of the restaurant/eatery kitchen and dining areas must be cleaned thoroughly every day. Regular pest control should be conducted to avoid any and all kinds of infestations.
What consumers across India should know is that all Indian restaurants, eateries and food vendors that are licensed have an obligation to adhere to these guidelines to the T. During the festive season especially, when most places do experience a heavy footfall and get bulk orders, maintaining these food safety standards becomes even more important.
Food Safety And The Responsibility Of Food Businesses
You might assume that it is quite natural for food businesses, whether they are running a stand-alone restaurant or a chain of eateries or sweet shops, to buckle under the pressure of catering to the higher demands of the festive season in India and there might be gaps in food safety measures during this time of pressure. The recent food safety violation and contamination waves across India have, however (and thankfully), jolted the food industry into taking extra steps on top of the ones that they were already taking over the last few years. Slurrp caught up with a few business owners and chefs across India about food safety concerns during the festive season, and this is what they had to say.
“We regularly check our raw materials and we do the required testing of them to maintain the quality,” says Sudip Mullick, Director of Kolkata’s iconic sweet shop, Balaram Mullick & Radharaman Mullick. “And in order to keep the quality-check at par we have one lab at each factory. We have one working lab in the Bhawanipur factory and one in Howrah or the central kitchen to ensure that we do not get any stale material and that we keep our hygiene level very high. We also provide regular training to our kitchen and showroom packaging and sales staff. Every department has their home training facility.” Mullick also insists that customers should buy their food from places that have a reputation for being trustworthy.
“Anticipating a substantial upsurge in patronage during the upcoming festive season, we expect a notable increase of approximately 30-40% in footfall compared to our regular operations,” says Ranbir Nagpal, Founder of Yazu, Mumbai. “Our comprehensive approach includes regular health assessments for our staff, stringent sanitation procedures for all kitchen equipment, and stringent oversight of our food storage facilities.” Nagpal says that customers should opt for “reputable establishments that uphold stringent hygiene standards, observing meticulous food handling practices, ensuring thorough cooking of all dishes, and selecting venues that prioritize the use of premium, fresh ingredients.”
Video Credit: YouTube/MasterChef Pankaj Bhadouria
“Food safety is a fundamental aspect of our operations,” says Agastya Dalmia, Founder & CEO of Keventers. “We maintain strict hygiene protocols across all our branches. Our staff is trained to abide by the FSSAI guidelines and follow rigorous food safety standards, from handling ingredients to the preparation and delivery of our products. We're also regularly audited by independent agents to ensure compliance with health and safety regulations.” For many restaurants, like Govinda in ISKCON, Delhi, food preparation on any given day is infused with divine spirit and rituals. “We offer our guests food as a form of Lord Krishna’s blessings, a form of divine prasadam, so naturally we operate our kitchen with the highest level of cleanliness and hygiene,” says Executive Chef Anoop Singh Bisht.
Debaditya Chaudhury, the Managing Director of Chowman, Oudh 1590 & Chapter 2 also agrees: “Eating out is an enjoyable experience, but it's important to prioritize food safety and hygiene, especially in the current times.” He adds that maintaining the FSSAI guidelines is the very basis for customer service in India and without restaurants committing to upholding these high standards no matter how heavy the footfall, the whole industry would cease to satisfy Indians during the festive season. “What is most important is that one needs to cater for the customers in a way that they automatically choose to celebrate important occasions in our places.”
To sum it all up from the voices emerging from the Indian food industry, Kedarnat Shetty, the Co-founder of Mumbai’s Blabber All Day, recommends a number of do’s and don’ts to the public. "Eating out during the festive season can be enjoyable, but it's essential to prioritise food safety and hygiene,” he says. Here are some tips Shetty shared for those dining outside.
1. Choose Trusted Establishments: Opt for reputable and well-reviewed restaurants and cafes with a good track record of food safety.
2. Clean Hands: Always wash your hands before and after your meal or use hand sanitizer.
3. Inspect The Restaurant: Take a quick look around to ensure the restaurant is clean and well-maintained.
4. Check Food Temperature: Make sure hot dishes are served piping hot, and cold items are appropriately chilled.
5. Avoid Raw Food: Be cautious with undercooked or raw dishes, like sushi or rare meat.
6. Watch For Cross-Contamination: Ensure that raw and cooked foods are handled separately.
7. Water Source: If you're unsure about the water quality, opt for bottled or boiled water.
8. Allergies: If you have food allergies or dietary restrictions, communicate them clearly to the staff.
10. Trust Your Instincts: If something doesn't look or smell right, don't hesitate to send it back or choose another dish.
