Overpriced airport food illustration

Why is food—a basic necessity—so extravagantly priced at airports? Whether it’s a â‚č350 sandwich or a â‚č120 bottle of water, airport travelers across India are met with prices that often feel like daylight robbery. But these aren’t arbitrary numbers. They're the output of a tightly wound system—government policy, vendor constraints, airport authority rules, and the psychology of the traveler all colliding in a closed-loop economy. Let’s break it down.

Government and Regulatory Perspective
  • High GST Rates: Food in airports is typically taxed at 18% GST, higher than many restaurants outside.
  • Airport Development Fee: Added to vendor costs, trickling down into pricing.
  • Security & Hygiene Compliance: Vendors undergo heavy licensing and checks via BCAS, raising entry costs.
Airport Authorities Perspective
  • High Rents: Airport terminals charge vendors a premium for space.
  • Utilities & Maintenance: Higher costs for electricity, water, and waste—especially with tight safety requirements.
  • Security Overheads: Operational costs rise due to airport-level safety protocols.
Vendor Perspective
  • Limited Competition: Fewer vendors lead to monopolistic pricing.
  • Logistics & Storage: Small storage + high delivery costs due to security checks = inflated overhead.
  • Spoilage Risk: Perishable goods raise pricing buffer to account for waste.
  • Staffing: Wages may be higher due to background checks and city-based operations.
Passenger Perspective
  • Convenience Premium: You’re not going to leave the airport for cheaper options mid-journey.
  • Time vs. Money: You’re paying for speed, not value.
  • Limited Options: In smaller airports, it’s take-it-or-leave-it. And you’re probably hungry.

🚹 So, Is It Price Gouging?

Not exactly—but it’s close. It’s not predatory behavior as much as it is **passive entrapment**. The ecosystem is designed such that every cost layer—regulatory, operational, logistical—funnels upward into your overpriced samosa.

📌 A Final Thought

Airport food isn't a luxury—it only feels like one because of how the system works. And unless transparency improves and airport authorities lower barriers for vendors, passengers will continue to pay steep premiums—not for taste, but for the trap.