Quick Answer
Tandoori restaurants and outlets serving naan, tandoori chicken, kebabs, and other clay oven-cooked specialities require FSSAI State License. The combination of raw meat handling and high-temperature cooking requires careful food safety management under FSSAI guidelines.
Who Needs FSSAI License for Tandoori Food Outlet?
- Tandoori restaurants and dhabas
- Kebab and grill restaurants
- Tandoor naan and roti shops
- Tandoori food delivery businesses
💡 The 14-digit FSSAI License number must be displayed at your premises and printed on all packaging, bills, and menus.
Which License Type Do You Need?
| Annual Turnover | License Type | Issued By |
|---|
| Below ₹12 Lakh | Basic FSSAI Registration | State Food Authority |
| ₹12 Lakh – ₹20 Crore | State FSSAI License | State Food Authority |
| Above ₹20 Crore | Central FSSAI License | FSSAI Central Office |
⚠️ If your business operates across multiple states, a Central FSSAI License is required regardless of turnover.
Documents Required
- PAN & Aadhaar
- Outlet premises proof
- Menu listing all tandoori items
- Meat sourcing from licensed slaughterhouse
- Tandoor installation and safety details
- FSMS plan
- Cold storage for marinated meats
Step-by-Step Application Process
- Determine License Type — Based on annual turnover decide Basic, State, or Central License.
- Register on FoSCoS Portal — Visit foscos.fssai.gov.in and create an applicant account.
- Fill Application Form — Complete Form A (Basic) or Form B (State/Central) with your details.
- Upload Documents — Attach all required documents in prescribed formats.
- Pay Government Fee — Pay online via UPI, net banking, or debit/credit card.
- Await Inspection — An FSSAI officer may inspect your premises within 30 days.
- Receive License — Download your FSSAI License certificate from the FoSCoS portal.
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Fees & Timeline
| License Type | Government Fee | Processing Time |
|---|
| Basic Registration | ₹100/year | 7–10 working days |
| State License | ₹2,000–₹5,000/year | 15–30 working days |
| Central License | ₹7,500/year | 30–60 working days |
FSSAI Licenses are valid for 1 to 5 years. Renewal must be done at least 30 days before expiry.
Frequently Asked Questions
What are the food safety requirements for marinated meats in a tandoori outlet?
Marinated meats must be stored at 0-4°C and used within 24 hours. Cross-contamination between raw marinated meats and cooked food must be prevented. Separate chopping boards and storage for raw and cooked items are mandatory.
Does a tandoori outlet need fire safety approval in addition to FSSAI?
Yes. Tandoor installations require local fire safety clearance from the municipality or fire department as they involve open-flame clay ovens. FSSAI License covers food safety; fire safety is a separate regulatory requirement.
Can a tandoori outlet serve both veg and non-veg from the same tandoor?
Yes, but FSSAI guidelines recommend maintaining separate tongs and equipment for veg and non-veg items. Consumers with vegetarian preferences must be able to trust that their food has not been contaminated.
What internal cooking temperatures does FSSAI require for tandoori chicken?
FSSAI requires all poultry to reach an internal temperature of at least 74°C to ensure pathogen destruction. This is especially important for thick pieces cooked in a tandoor where outer surfaces may appear cooked while interior is underdone.
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