Indian food is known for its vibrant flavors, rich spices, and elaborate cooking processes. But while we focus on taste, aroma, and presentation, there’s something we often forget. food safety.

Whether it’s street food or a homemade thali, hygiene plays a major role in keeping your food nourishing instead of harmful. In India, where temperatures soar, power cuts happen, and traditional kitchen practices are common, certain mistakes can make your food a breeding ground for bacteria and toxins.

Here are 23 common cooking mistakes that could unknowingly poison you or your family, and how to easily avoid them.

1. Washing Raw Chicken or Meat

A lot of Indian households wash raw chicken or mutton, thinking it cleans it better. But doing this under a running tap spreads bacteria like Salmonella around your sink, hands, and countertop. It’s safer to pat the meat dry and cook it thoroughly instead.

2. Storing Leftovers Uncovered

Dal, sabzi, or biryani leftovers are often left open on the kitchen slab for hours before being refrigerated. This gives bacteria a head start. Let the food cool slightly and refrigerate it in covered containers within 30 minutes.

3. Using the Same Knife for Veg and Non-Veg

Cutting bhindi right after mutton on the same board without washing? That’s a big no. Always have separate chopping boards or clean them thoroughly after every use, especially when switching between raw meat and vegetables.

4. Cooking in Reused Oil Too Many Times

Many Indian households reuse oil several times after deep frying (like puris or pakoras). However, warming oil repeatedly produces harmful chemicals, which may raise the risk of cancer. Do not reuse oil more than once or twice. Discard if it smells bad or looks dark and sticky.

5. Not Reheating Leftovers Properly

Simply microwaving rajma or pulao until it feels warm isn’t enough. All leftovers must be reheated until piping hot for approximately 10 min (at least 74°C or 165°F) to kill any bacteria that may have grown.

Also Read: Do Not Reheat These Foods! They Turn Toxic!

6. Ignoring Expiry Dates on Packaged Masalas and Pickles

Just because something is dry doesn't mean it will endure forever.  Old masalas can go rancid or attract fungus, especially in humid climates. Always check manufacturing and expiry dates, even for pickle bottles and spice mixes.

7. Leaving Cooked Rice Out Too Long

In Indian homes, rice is usually cooked in bulk and left to sit out. But cooked rice is highly prone to Bacillus cereus, a bacterium that survives cooking and causes food poisoning. Store extra rice in the fridge within 1 hour, especially in summer.

8. Tasting Food to Check if It’s Spoiled

That small spoonful of curd rice or sambar to check if it’s still good could cost you. If it smells off or tastes sour before you even taste it, don’t risk it. Trust your senses and toss it.

9. Using Dirty Sponges and Wiping Cloths

The pocha-style cloth we use to wipe countertops and the sponge used for cleaning kadhai often carry thousands of bacteria. Wash and sanitize them regularly or replace them every couple of weeks.

10. Cooking in Non-Stick Cookware with Scratches

Many Indian homes use non-stick tavas for dosas or rotis, but once scratched, they can release toxins like PFOA or Teflon flakes into your food. Replace them when the coating begins to peel.

11. Undercooking Eggs (Especially for Kids)

We love half-boiled eggs or runny yolks. But undercooked eggs can carry Salmonella. Avoid giving soft-boiled or raw eggs to children, the elderly, or pregnant women unless you're sure they’re pasteurized.

12. Not Washing Produce Properly

Think you can just rinse spinach, methi, or apples under tap water for 5 seconds? Think again. Dust, pesticides, and germs need thorough washing. Use salt water or vinegar-soaked water to clean your fruits and vegetables better.

13. Keeping the Fridge Temperature Too High

In many Indian homes, refrigerators are overstuffed or set on low cooling to “save power.” But this keeps food in the danger zone (>4°C) where bacteria thrive. Invest in a fridge thermometer and keep your fridge and freezer at temperatures less than 4°C and -18°C, respectively.

14. Letting Raw Meat Touch Other Foods in the Fridge

That open chicken packet kept on top of your milk packet? Major risk. Always store raw meat in covered plates or zip bags at the bottom of your refrigerator.

15. Using the Same Plate for Raw and Cooked Food

If you marinate paneer or fish on a plate and then reuse it after cooking without washing it, you’re reintroducing bacteria. Always switch to a clean plate after cooking.

Also Read: Paneer v/s Chicken: A Nutritional, Environmental, And Cultural Comparison

16. Cooking in Aluminium with Acidic Foods

Tamarind, tomatoes, or lemon in aluminium utensils can cause a metallic reaction, leading to the leaching of aluminium into your food. Over time, it may affect your health. Switch to stainless steel, acidic foods, or ceramic cookware for acidic dishes.

17. Overcrowding the Fridge

A stuffed fridge doesn’t cool evenly. Air can’t circulate properly, which means certain items stay warmer, which is perfect for bacteria. Avoid cramming and organize food by type.

18. Using Old or Reused Plastic Containers

Storing hot rasam in old ice cream tubs? Many of these plastics aren’t food-safe and release harmful chemicals when heated. Use BPA-free, food-grade containers, especially for hot or oily food.

19. Using Unclean Mixers or Grinders

We often wipe mixer jars or wet grinders quickly with a cloth and reuse them. But wet conditions and leftover particles can attract mold or bacteria. Disassemble and thoroughly wash all parts, particularly the rubber ring.

20. Not Boiling Milk Properly

In the rush of mornings, we may skip boiling packaged milk, thinking it's already pasteurized. But boiling helps kill residual bacteria and increases shelf life, especially in warm weather.

21. Letting Curd or Dosa Batter Sit Out Too Long

In hot Indian summers, curd or fermented batter spoils quickly. Leaving them out too long can cause bacterial overgrowth. Shift to the fridge within 6-8 hours or sooner if your kitchen is very hot.

22. Consuming Moldy Pickles or Spices

It’s common to ignore slight fungus on achaar lids or on dry masalas. But molds can release dangerous mycotoxins. If you notice mold, discard the entire batch, not just the surface layer.

23. Assuming Vegetarian Food is Always Safe

Just because your food is veg doesn’t mean it can’t make you sick. Improper storage of paneer, dairy, rice, and even dals can result in contamination. Food safety is about how you cook and store, and not just what you eat.

Final Thoughts: Cooking With Care, Not Just Love

In an Indian household, the kitchen is the heart of the home. But without safe practices, that heart can unknowingly become a source of illness. Foodborne illnesses are avoidable with just a bit of attention to detail.

• Wash.
• Store.
• Cook.
• Reheat.
• Clean.

Make these a part of your kitchen mantra, and you’ll be feeding your family love, not germs.