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Updated - October 26, 2026 09:55 pm IST - New Delhi
Those who have experienced a Malayali meal would know that papadam, as they are called in Malayalam, is different from other papads. Image used for representational purposes. | Photo Credit: Getty Images/iStockphoto
A recent change in the Food Safety and Standards Authority of India (FSSAI) regulation related to the moisture content of papad – the modest yet, broadly pan-Indian food item – has created a curious situation of undermining the culinary autonomy of Keralam. The FSSAI’s new rules mandate that moisture should not exceed 15% of the total mass of papad. The authority’s intentions are pure. A higher moisture content can lead to hygiene issues or even health issues. Lower moisture content leads to longer shelf life, and less chance of contamination.
The rule of law is based on standardisation of measurements, regulations, and definitions. It is also quite a legitimate argument to be made that the entire country should have the same law or the same rules – one country, one rule. Intentions are always pure. Like that of the Election Commission of India that is trying to “purify” the voter list, nothing less.
Published - October 26, 2026 05:41 pm IST
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