July 30,2025:
BJP MP Ravi Kishan on Tuesday raised concerns in the Lok Sabha over the lack of regulation in food pricing and quantity across restaurants, hotels, and roadside eateries in India. Calling for legislative action, the Gorakhpur MP demanded a law to ensure uniformity in food pricing, portion sizes, and preparation details, citing stark discrepancies faced by consumers.
Speaking during the Zero Hour, Kishan highlighted how common food items like samosas and dal tadka are sold at widely varying prices and in inconsistent quantities at different outlets. “A samosa costs ₹10 in one place and ₹100 in another. There is no fixed quantity or standard,” he said, emphasizing the confusion and injustice faced by ordinary citizens.
The MP also called for greater transparency in restaurant menus, urging that establishments be made to declare not just the quantity of each dish but also the type of oil or ghee used in its preparation. “People have the right to know what they are eating and how much they are being served,” he added.
While acknowledging the reforms undertaken by the Modi government in multiple sectors, Kishan pointed out that the food service industry continues to operate without proper oversight. “There is regulation in telecom, transport, and banking. But in the food sector, there are no guidelines for price or portion. This gap needs to be addressed,” he stated.
At present, the food industry is governed by the Food Safety and Standards Authority of India (FSSAI), which primarily oversees hygiene, safety, and labeling. However, there is no provision under current laws that mandates uniform pricing or disclosure of portion sizes and ingredients.
Kishan’s demand comes amid growing calls for consumer protection in the food and hospitality sector. Experts believe that such regulation could help curb arbitrary pricing, promote fair trade practices, and build consumer trust. Any new legislation, if considered, would likely involve coordination between the Ministry of Consumer Affairs, FSSAI, and the hospitality industry.
The suggestion has sparked debate on whether a uniform pricing mechanism is feasible in a sector known for its diversity—from street vendors to five-star restaurants. However, proponents argue that at least some basic standards—such as declaring portion sizes and preparation methods—can go a long way in empowering consumers.
As Parliament continues its ongoing session, Kishan’s proposal is expected to generate further discussion, potentially laying the groundwork for policy-level changes in the unregulated segments of the food economy.
