India Food Safety Fears Drive Homemade Trend

In her kitchen in New Delhi, 55-year-old Nirmal Rao carefully spreads boiled turmeric under the sun before grinding it into powder at home. Like many middle-class Indians, she has started preparing basic food ingredients herself because she no longer fully trusts products sold in local markets.

“We shouldn’t have to do this, but it’s becoming difficult to trust what we buy,” she says while filling jars with homemade turmeric powder.

Across several Indian cities, more families are quietly returning to traditional food preparation methods. Many now grind spices manually, make paneer at home, or purchase grains directly from farmers. The growing trend is largely driven by concerns over food safety and adulteration.

Official figures indicate that between 2022 and 2025, nearly one out of every six food samples tested by authorities failed to meet safety standards. During the same period, more than 1,100 food business licences were cancelled for various violations, ranging from poor hygiene practices to contamination and adulteration.

Recent inspections have intensified public concern. In Hyderabad, authorities reportedly seized over 3,000 kilograms of adulterated tea powder mixed with synthetic colouring agents, expired tea and jaggery syrup to improve appearance and increase profits.

Food adulteration has long existed in India, but experts say the problem has evolved. What once involved diluted milk or stones in grains now includes synthetic chemicals, artificial dyes and unsafe additives in commonly used food products.

India’s food safety system is overseen by the Food Safety and Standards Authority of India (FSSAI), established under a 2006 law. The agency regulates food production, storage, transport and sales. However, specialists argue that enforcement remains difficult because of the country’s vast informal food sector.

Former FSSAI chief Pawan Agarwal explains that testing often happens only after complaints or suspicions arise, meaning unsafe products may already have circulated widely before action is taken.

Another major challenge comes from loosely packaged products such as spices, flour and cooking oil sold by small shops and informal vendors. These goods are frequently repackaged without proper documentation, making it difficult for authorities to trace contaminated batches.

Food safety experts also point to weaknesses in testing systems. Companies are generally required to submit samples only once or twice a year, creating opportunities for businesses to ensure only selected batches meet standards while others may not.

Limited manpower further complicates enforcement. In some Indian states, only a few hundred food safety officers are responsible for monitoring thousands of registered businesses alongside countless informal operators.

As concerns grow, many urban consumers are turning to premium brands or organic alternatives despite higher costs. Some families now pay significantly more for farm-fresh milk, organic groceries and directly sourced produce simply for peace of mind.

Experts warn that the greatest health risks are not always immediate. While food poisoning can cause sudden illness, long-term exposure to contaminated ingredients may contribute to liver damage, kidney disease, hormonal disorders and other chronic health conditions.

At the same time, social media has amplified public anxiety by rapidly spreading reports of unsafe food products. Specialists say awareness is rising faster than regulatory systems can respond.

For families like Rao’s, homemade food preparation has become less about tradition and more about safety. Her kitchen shelves are now filled with jars of spices prepared at home instead of packaged supermarket products.

Though she admits the process takes time and effort, she believes many consumers feel they have little choice.

“If people cannot trust basic food products anymore, it becomes very difficult for ordinary families,” she says.