Punjabi Dhaba in Lohgaon Faces FDA Action; Pune Restaurants Warned Over Food Colours
Reported by Mubarak Ansari
Lohgaon, 10th October 2026: The Food and Drug Administration (FDA), Pune Division, has warned hotels, restaurants, dhabas, sweet manufacturers and farsan producers of strict action for using unauthorised food colours or exceeding prescribed limits.
In a press note, the FDA said violations could lead to suspension of Food Safety and Standards Authority of India (FSSAI) licences or registrations, wherever warranted, as well as prosecution under the Food Safety and Standards Act, 2006, and applicable regulations.
The warning follows an inspection of Punjabi Dhaba in Lohgaon, Pune, by Food Safety Officer Priyanka Magar on October 8, 2026.
According to the FDA, the inspection revealed hygiene and food safety deficiencies, along with concerns regarding the use of food colours. The establishment’s FSSAI registration was suspended with immediate effect after these concerns were considered alongside other serious non-compliances.
The FDA directed establishments preparing ready-to-eat food not to use food colours unless their use is specifically permitted for the relevant food category under applicable FSSAI regulations. Even where a colour is permitted, its use must remain within the prescribed limit.
The department also instructed sweet and farsan manufacturers to maintain clear knowledge of, and control over, the colours used in their products. Manufacturers must know the exact name and type of each colour, whether it is permitted under FSSAI regulations, whether it can be used in the particular product and the maximum permissible limit for that food category.
Merely stating that a “permitted food colour” is being used is insufficient, the FDA said. Food business operators must be able to demonstrate control over the identity and quantity of the colour used and compliance with the applicable limit.
The department warned that using unauthorised colours, exceeding permitted limits or failing to establish the identity and quantity of colours used could attract regulatory action.
Appealing to food businesses to prioritise consumer health, the FDA urged them to prepare and sell food in accordance with safety standards and not compromise those standards merely to improve a product’s colour, appearance or attractiveness.
