The Green Revolution in India refers to a period that began in the 1960s when agriculture in India was transformed into a modern industrial system by the adoption of technology, such as the use of high-yielding variety seeds, mechanized farm tools, and irrigation. The Green Revolution was initiated to increase food production, alleviate extreme poverty and malnourishment in the country, and to feed millions. The movement was a great success and changed the country’s status from a food-deficient economy to one of the world’s leading agricultural nations. The Green Revolution in India was first introduced in Punjab in late 1966-67 as part of a development program issued by international donor agencies and the Government of India. Major milestones in this undertaking were the development of high-yielding varieties of wheat, and rust-resistant strains of wheat. The success of the Green Revolution in India in terms of crop yield is attributed to the government of India, international agricultural research institutions, multilateral and bilateral donor agencies, and the farmers. However, the Green Revolution also had some unintended but adverse effects on the food system in India. Studies have shown that the production of other food crops such as indigenous rice varieties and millets declined, leading to the loss of distinct indigenous crops from cultivation and also caused extinction. Additionally, farmers overused fertilizers, which degraded the soil, and irrigation depleted water resources. Despite these negative impacts, the Green Revolution is considered a major achievement for India, which has given it food security and involved the adaptation of scientific practices in agriculture to improve its production and productivity.