The Food Safety and Standards Authority of India (FSSAI) has issued a fresh directive for all food business operators (FBOs) across the country, including restaurants, cafs, dhabas, and street-side eateries, to visibly display their FSSAI licence or registration certificate along with a QR code that links to the Food Safety Connect App. This move, according to the authority, is aimed at empowering consumers and making it easier for them to file complaints about food safety, hygiene, and misleading product labels.
The QR code, which is now a mandatory part of the FSSAI licence, must be placed in areas easily visible to customers, such as entrances, billing counters, or dining sections. Customers can simply scan the QR code using their smartphones and be redirected to the app, where they can submit complaints or view key information about the outlet’s registration status.
Once a complaint is submitted through the app, it is automatically routed to the correct jurisdictional authority for faster resolution. This direct reparation mechanism is expected to save time, cut through bureaucratic delays, and improve accountability within the food sector.
In a statement, the FSSAI said that this initiative is part of a broader strategy to ensure that food safety remains a priority for businesses and consumers alike. “This measure is aimed at empowering consumers by providing them with a direct and user-friendly platform for grievance reparation,” the authority noted.
The app not only allows users to report hygiene and safety violations but also helps them check if a food outlet is officially registered or licensed. Users can also stay updated on FSSAI’s latest food safety alerts and initiatives.
Additionally, FSSAI has asked all FBOs to integrate the QR code across their digital platforms, including websites and food delivery apps, wherever applicable. This would allow consumers to verify details or report complaints even while ordering food online.
The new rule comes shortly after FSSAI issued warnings to e-commerce platforms to comply with food safety norms. These platforms are now also required to display their FSSAI licence or registration numbers clearly on all receipts, invoices, and cash memos issued to customers.
By making it mandatory to display QR codes at physical locations and online, FSSAI aims to build greater trust among consumers and promote a culture of safety, transparency, and accountability in India’s vast food and hospitality sector.
For celebrity Chef Ranveer Brar, success has never been linear. The suave Lucknow-born culinary personality, whose face is as familiar on Indian television as it is in gourmet kitchens, is unafraid to call out his failures. “My biggest failures have come from restaurants,” Brar admits. “None of my restaurants worked the way I wanted them to. Many of my restaurants in India didn’t do well. Soul of India in the US is not doing well.”
It’s a startlingly honest admission in a market that often celebrates chefs as infallible lifestyle brands. But Brar, 46, is cut from a different cloth. Even as he juggles television shows, acting roles, and a growing literary profile, he sees himself primarily as a learner. “I’m now understanding how to be better at managing and running restaurants — how to cook, how to translate the simplest of emotions into good food,” he says.
Shift towards intimacy
Brar’s career has evolved well beyond the kitchen. He has authored three cookbooks, judged MasterChef India, and hosted multiple food travelogues that blend storytelling with culinary insight. But 2023 marked a pivotal moment. He launched Kashkan, a contemporary Indian restaurant whose name fuses Kashmir and Kanyakumari and symbolises a pan-Indian culinary journey, in Dubai.
In 2023, Ranveer Brar launched Kashkan, a contemporary Indian restaurant whose name fuses Kashmir and Kanyakumari, in Dubai.
“We’re encouraged by its response to launch the second Kashkan there, which will open soon,” he shares. Unlike past ventures that felt either too stretched or too market-driven, Kashkan feels closer to Brar’s evolving philosophy. “In times to come, my eventual goal will be to be at just one small restaurant — a 20-25 seater — where people will be treated like they’re being invited to your living/dining room. This is where I’m heading.”
This shift toward intimacy — both in food and form — feels aligned with Brar’s larger arc. The public may know him as a celebrity chef, but in private, he’s also a poet, photographer, and publisher. “Not many people know that poetry has been my secret passion for years,” he shares. “Interestingly, I started writing poetry before I even started cooking. However, those were all secret poems. But lately, when I’ve started reading my poems out to people, they’ve appreciated it, which encouraged me to write this book.”
His first poetry book
Shikayatein (Complaints), his debut collection of poetry and his first foray into non-cookery writing, is set to be released through his own publishing house, Inkstain. “Photography and poetry — about people I’ve met on my travels — are my two biggest passions,” he adds. For Brar, storytelling isn’t just an artistic outlet. It’s an extension of how he experiences the world.
Shikayatein (Complaints), Ranveer Brar’s debut collection of poetry, is set to be released through his own publishing house, Inkstain, soon.
Much of that sensibility stems from Lucknow, the city that shaped him. “This interest in literature comes from my love for my city, Lucknow,” he says. “In fact, I’ve stood for Lucknow all my life — the city’s mushairas, kavi sammelans, and good literature. So poetry fits very well into my persona as a Lucknow boy.”
That cultural grounding also informs how he raises his son. “I’m constantly speaking to him about what he’s reading and where. I want him to read books — not online,” he says. This analog loyalty — to food, words, and human connection — is what keeps Brar relevant even as the media landscape changes around him.
Interestingly, his most surprising pivot has come not through food or writing, but acting. In 2022, Brar made his acting debut in Modern Love Mumbai, playing a character in a same-sex relationship — a bold move for someone long associated with traditional culinary programming. “I didn’t want to act. It happened,” he says. “But when I was offered my first role, I was hesitant because it was an LGBTQ role. “‘Log kya kahenge?’ (what will people say?) was playing on my mind.”
That hesitation, he says, echoed an earlier moment of self-doubt: “It took me back to the days when I was hesitant to be a professional chef also — again thinking ‘log kya kahenge.’” But Modern Love Mumbai was both a critical and personal breakthrough. “It emboldened me. It encouraged me that people are ready to accept me in a role that was very different to Chef Ranveer Brar,” he says.
His most valuable asset
That led to The Buckingham Murders (2024) opposite Kareena Kapoor Khan, and most recently, Maa Kasam, a family drama set to premiere on Amazon Prime later this year. “Acting gives me perspective. It gives me a greater listening capability that allows me to project myself better, encourages me to listen to others, which in turn makes me a better person,” he says.
To refine this new craft, Brar recently enrolled in a short course on camera art through Natyashastra at Auroville. “It helped me understand the nuances of performance better,” he notes, highlighting his hunger to learn and unlearn at every stage.
Despite his multifaceted career, Brar’s focus remains deeply human. Whether through a recipe, a line of verse, or a dramatic role, he’s ultimately trying to connect. “I want a space where people don’t just eat food, they feel it,” he says of his dream restaurant. “Where the act of dining is an exchange of emotions.”
That ethos is perhaps what sets Ranveer Brar apart from other celebrity chefs chasing scale and speed. He’s not just building a brand, but a legacy that’s rooted in emotion, guided by aesthetics, and tempered by honesty. In a culture of instant gratification, Brar’s slow-burning authenticity may just be his most valuable asset.
Governor Jishnu Dev Verma at the 55th convocation ceremony of Professor Jayashankar Telangana Agricultural University (PJTAU) in Hyderabad on Saturday.
| Photo Credit: SIDDHANT THAKUR
In a bid to achieve self-sufficiency in food, cultivation of rice and wheat have always gained prominence in our country. As a result, the local food systems were ignored, which not only impacted people’s health, but that of the climate, soil and water and biodiversity. This was one of the topics discussed at the 55th convocation ceremony of Professor Jayashankar Telangana Agricultural University (PJTAU) in the city on Saturday.
“To keep us healthy, we must bring back our local food systems,” said Secretary, Department of Agricultural Research and Education (DARE) and Director-General Indian Council of Agricultural Research (ICAR) Mangi Lal Jat.
While delivering his address, he called upon graduates to make a commitment to embrace agriculture not as a career choice, but as a mission to uplift farmers’ livelihoods, conserve agricultural heritage and secure India’s healthy local food systems.
He said that India, this year, has become the world’s largest producer of rice, besides horticulture, and is number two in wheat production. Doling out more numbers of annual grain production and achievements, Mr. Jat said that three factors contributed to the 11-year rapid growth: science, policy, and farmers.
“But the country’s goal must be to transform the agrifood systems from commodity-centric to systems-centric. From research prioritisation to data-driven systems and data inter-operability, to technology delivery system and institutional reforms, this can be achieved,” he said.
Gender and social inclusivity in agriculture research, system-focused research such as a combined approach of biophysical and socio-economic, and increased investment in agriculture research and development in the country, which is just 0.43% of the agri GDP now, must grow to at least 1%, compared to many countries with 2%, can make India a systems-centric agrifood system, he explained.
Digital agriculture
Governor and PJTAU Chancellor Jishnu Dev Varma said that the varsity, over the decades, has built a legacy of excellence through innovation, inclusivity and resilience, from rural argriculture experience programme conceived in 1979, which became a standard across the universities in the country, to the first in the country to establish a centre for digital agriculture, and Ag-Hub, an agri and food ecosystem and incubation centre now.
The university is in a transformative stage and is aspiring to secure a position in the top 10 agriculture universities in India, he added.
Vice-Chancellor Aldas Janaiah presented the report for 2021-22 convocation year, and said that 691 students did UG, and 153 got PG degrees and Ph.Ds.
The university currently has nine constituent colleges, 10 agri-polytechnic centres, 15 agri-research stations, 20 extension platforms and 29 ICAR network projects.
The report period is also a memorable one, Mr. Janaiah said, as the university facilitated the GI tag achievement for Tandur Redgram, besides producing 21 improved crop varieties and hybrids, 23 agro technologies, and two patents.
During the period, PJTAU signed 34 MoUs with technology and knowledge partners in India, and 19 MoUs with international universities, he said. 30 students got gold medals.
Chef Ricardo Chaneton is the founder and chef at Mono in Hong Kong. It is a one-MICHELIN-star restaurant, which they received in 2022, and which they have retained since then. He became the first Venezuelan chef to have won a Michelin star, and has gained popularity by combining Latin American food with classical French techniques. Mono also ranks #24 on Asia’s 50 Best Restaurants 2025.
Chef Ricardo Chaneton of Mono(HTBS)
At Mono, Chef Ricardo Chaneton showcases Latin American food with classic French techniques (HTBS)
Chef Ricardo is in the city and will be showcasing his culinary expertise at Vetro at The Oberoi, Mumbai on August 2 and 3, and will then head to 360̊ at The Oberoi, New Delhi on August 7 and 8.
In an exclusive conversation with HT City, Chef Ricardo Chaneton talks about the similarities between Indian and Latin American cuisine and ingredients, along with the street food he wants to try, spices he’d like to cart home and the love for tradition that exists in both communities.
Here’s a snippet from the conversation:
Q: Interestingly, we’ve seen quite a few restaurants open in Mumbai and Delhi lately that are serving authentic Latin American food. Do you think this new-to-us cuisine will appeal to the Indian palate?
A: I believe there’s a natural curiosity and openness in the Indian palate that aligns beautifully with Latin American cuisine. Both cultures value bold flavours, layered spices, dishes and ingredients rooted in tradition, so there’s already an emotional and sensory connection. What’s exciting is that Latin American food is incredibly diverse, like the coastal ceviche from Peru, the earthy stews relished in Venezuela, and more. As more chefs begin to present it with authenticity and care, I think Indian diners will not only embrace it but also find unexpected familiarity within it and enjoy it.
Q: Have you noted any similarities in dishes, ingredients or cooking techniques between both cuisines?
A: It’s something I find quite fascinating, both Indian and Latin American cuisines are incredibly rich in tradition. I have noticed there are several similarities in the ingredients we use and the way they are used, for example, the use of spices and chillies to build complexity is central to both.
Latin American and Indian cuisines both hold chillies at the heart of their cooking, but what’s interesting is how both cultures use them not just for heat, but for depth, character, and nuance. In Latin America, especially in countries like Mexico and Peru, chillies like ají, Amarillo, guajillo, or ancho bring sweetness, fruitiness, smokiness, and floral notes. It is very much like how Kashmiri, Guntur, or Byadgi chillies are used in Indian cooking to build body, complexity and colour in a dish, and not just add spice.
I have also seen a love for slow cooking, whether it’s an Indian curry or a Venezuelan asado negro, time is treated as an ingredient. There are also parallels in the way we use native grains, pulses, and tropical fruits. What truly connects the two, though, is the way food is seen as a cultural expression— something that brings people together, tells stories, and honours heritage.
The Ecuadorian Chocolate Argentinian mate ice cream served at MONO (HTBS)
Q: What excites you about presenting your speciality of food to Indians? Do you plan on adapting any traditional Latin American ingredients or cooking techniques to the cities you will be cooking in?
What excites me is sharing a cuisine that’s deeply personal with diners who truly appreciate complexity and emotion in food. I believe that the Indian palate is incredibly sophisticated, and I see an opportunity for a meaningful dialogue between our culinary cultures. While I will stay true to my Latin American roots, I’m open to adapting through local ingredients, always with respect, never dilution.
During my time in India, the menus have been curated keeping in mind that the Indian palate is remarkably refined. I see a natural connection with Indian and Latin American flavours. I will be incorporating some local ingredients indigenous to both the cities I’m cooking in.
Q: For many Indians, American food is about burgers, while their knowledge about South American cuisine is limited to Tex-Mex food like nachos and tacos, which is the result of limited exposure. What would you like to tell people when it comes to trying this new cuisine?
A: It’s true that much of what’s known globally as “American food” is often limited to North American fast food, and Latin American cuisine tend to be reduced to Tex-Mex dishes like tacos, nachos or burritos. But in reality, Latin America is an incredibly diverse culinary landscape. It is rooted in indigenous traditions, colonial histories, and an abundance of native ingredients.
With that being said, what I would love for the Indian diners to discover the Latin American food’s depth, elegance and soul. It’s about storytelling, memory and a deep connection to land and culture. I hope the response is one of curiosity and openness. I’m not here to impress, I’m here to share something honest and meaningful.
Q: Can you tell us about a signature dish or a particular ingredient that you will be bringing to Mumbai and Delhi to showcase in your takeover?
A: One of the dishes I’m especially excited to present is a reinterpretation of the Mexican purple corn infladita, a dish we serve at MONO. For this menu, I’ve adapted it using a beautiful indigenous yellow corn from the hills around Shimla, as it has a distinct sweetness that brings a new expression to the dish, while staying true to its spirit. This isn’t a substitute but an adaptation that creates a dialogue between Latin America and India, grounded in respect and inspired by the area I’m cooking in.
Q: As you’ve spoken so highly about Indian food and the ingredients we use in everyday cooking, are there any street foods or spices you’re curious to try or take home?
A: India’s street food culture is legendary, and as a chef, it’s impossible not to be curious. I’m especially drawn to dishes like chaat and pani puri — the balance of spice, acidity, and texture is incredibly inspiring. I’m also very intrigued by Indian spices like black cardamom, amchur powder and hing. These are some ingredients I’d love to understand more deeply and perhaps even bring back with me
Q: Latin American food is vibrant, full of soul and community eating. However, with Michelin-starred dining, there is a certain poise involved. How do you balance authenticity with innovation while staying true to your roots?
A: That balance is at the heart of what we do at MONO. Latin American food is soulful, communal, and deeply rooted in memory—it’s how I grew up eating. But Michelin-starred dining calls for precision, clarity, and restraint. For me, it’s not about reinventing traditions, but elevating them without losing their soul. I work with the structure and refinement of French technique —something I learned over the years — but I use it to highlight the beauty of Latin American ingredients and stories. Every dish at MONO begins with something real and personal: a flavour from childhood, an ingredient from home or a story I want to tell. The innovation comes naturally when you’re being honest. That’s how I stay grounded —by always cooking from a place of truth.
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