Harpic In Pani Puri? Why Karnataka May Ban Golgappas

The Karnataka state food department is taking decisive action regarding food quality, raising concerns among golgappa or pani puri lovers. With a recent ban on artificial colors and chemicals in cabbage manchurian, fans of the spicy, watery snack are anxious that their favorite treat may also face a similar fate.

To tackle complaints about the quality of golgappas or puri, the food safety department has implemented rapid food testing kits in public areas and malls, intensifying inspections to identify subpar food items. This increased scrutiny extends to golgappa or pani puri manufacturing centers, which are now under close observation as part of the food department's ongoing testing initiative.

Random samples of golgappas or pani puri are being collected from various locations in Bengaluru and beyond, with over 200 spots across Karnataka already targeted for testing. The food department aims to analyze the preparation of puris, the ingredients used, and their potential health impacts on consumers.

In the past two days, the food department has conducted raids on golgappa or pani puri manufacturing units, sending the collected samples to a laboratory for testing. The findings will determine whether this beloved street food will face a ban.

Concerns have arisen regarding the use of harmful substances, such as urea and even Harpic, to enhance the flavor of golgappas or pani puri. In response to similar allegations in other states, Karnataka's food safety and quality department has heightened its vigilance and is taking necessary measures to ensure food safety.