Pink Book

About the Pink Book

The Food Safety and Standards Authority of India (FSSAI) is pleased to present to you ‘The Pink Book: Your Guide for Safe and Nutritious Food at Home’.  

This book has been developed specially for kitchens in Indian homes so that the food prepared is safe, hygienic and nutritious.  The book has nine sections namely, buying food, storing food, preparing and cooking food, serving food, eating healthy food, managing leftover food, packaging food, maintaining hygiene & sanitation in the kitchen and managing waste. It provides useful tips, dos and don’ts, methods and practices that are recommended for Indian kitchens.

This book has been brought together by a team of food technologists and nutritionists from various premier institutions in the country.  It presents information that is based on scientific evidence. It has been carefully reviewed and vetted by experts.

FSSAI would welcome any suggestions and feedback on this publication so that ‘The Pink Book’ becomes a trusted companion and part of all Indian households.  


The Pink Book may be freely downloaded and printed, without changes, by any individual, company or publisher for individual use or widespread dissemination. This book has been brought out in the interest of public service so it shall not be printed and distributed for commercial purposes. Further, it should not be stated or implied that FSSAI endorses a particular product or business.


This book has been released by FSSAI in the public domain as open source content/material for the benefit of the general public. Those who distribute this book may also use the Mascots (Master Sehat and Miss Sehat) and the Safe and Nutritious Food logo, developed by FSSAI for activation, communication, promotion and training as part of the Safe and Nutritious Food campaign. Dissemination of such knowledge and capacity building is encouraged under Corporate Social Responsibility (CSR) and other voluntary initiatives.


For individual requirements and concerns, especially regarding nutrition guidelines, it is best to consult a doctor, nutritionist, dietician or specialist. FSSAI is not liable for any negative consequences, health-related or otherwise, as a result of following the guidelines presented in this book.