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FSSAI move to standardise traditional dietary practices
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Tuesday, 07 July, 2026, 08 : 00 AM [IST]
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Ashwani Maindola, New Delhi
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In a major step towards standardising traditional dietary practices, the Food Safety and Standards Authority of India (FSSAI) has issued a detailed operational expansion to its "Ayurvedic Aahar" regulations.
Building upon the primary framework established on 25 July 2025, the food safety regulator has institutionalised a highly specific, recipe-based nomenclature cataloguing classical culinary preparations across distinct therapeutic categories, including Paka (cooked vegetable stews/stir-fries), Peya (functional rice gruels), Rasala (medicated curd preparations), and Shaktava (roasted grain flour drinks).
The comprehensive schedule draws directly from authoritative classical text sources such as the Pakadarpanam, Charaka Samhita, Ashtanga Hridaya, and Bhavaprakash Nighantu, amongst others.
According to industry insiders, by documenting precise raw ingredients, botanical nomenclature, structural ratios, and processing method guidelines, the FSSAI aims to regulate commercial Ayurvedic food safety while preserving ancestral preparation methodology.
Under the newly detailed Paka (cooked vegetable) segment, FSSAI codifies 29 therapeutic recipes. Under the Peya category, the food authority listed 61 recipes, alongside 9 recipes under Rasala preparations and 10 recipes under the Shaktava category.
Previously, the FSSAI had released a list of Ayurveda Aahar covered under the Food Safety and Standards (Ayurveda Aahara) Regulations, 2022, under Category A.
That initial list contained 22 food preparation categories called Aahara Kalpana, which included black gram fritters, wheat balls, curd-based preparations, soups, gulkand, sweetened milk, coriander cool infusion, steamed rice cake, raw mango drink, buttermilk curry, parched rice tea, khichdi, ksheer (milk preparations), manda, lapsika, mantha, modaka, murabba, and panaka.
The order issued by the FSSAI in this regard stated that the list was prepared in consultation with the Ministry of Ayush to facilitate Food Business Operators (FBOs) in the manufacturing of Ayurveda Aahar.
The order added that for Ayurveda Aahar products falling under Category A but not explicitly mentioned in the current list, FBOs can request the Food Authority for inclusion by submitting relevant literature from authoritative texts listed under Schedule A books.
The Ayurveda Aahar regulation serves as a comprehensive collection of food preparations from authoritative Ayurvedic books that food businesses can directly refer to. It includes products containing botanical ingredients in accordance with the concept of Ayurvedic Aahar, but strictly excludes Ayurvedic drugs. FBOs can continue to formulate Ayurveda Aahar in accordance with the specific categories and structural requirements outlined in Schedule B of these regulations.
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