Independence Day 2023: Exploring India's Culinary Heritage Through GI-Tagged Foods

Indian cuisine is a testament to the nation's diverse geography, climates, cultures, and religions, as well as the influence of external factors. Historically, Indian cuisine has constantly evolved through Vedic rituals, Buddhist and Jain influences promoting vegetarianism, and Islamic conquests introducing kebabs and rich gravies. The Mughal era left a lasting impact with dishes like biryani, kulfi, and many sweets too. The Portuguese brought New World ingredients like potatoes and tomatoes, diversifying Indian flavours further.

While India has certainly embraced a variety of culinary influences, most of the dishes and sweets bear a distinct Indian essence, having withstood the test of time and maintaining their inherent appeal. These iconic creations continue to captivate palates and remain popular favourites in India's culinary landscape. Some dishes are such invaluable treasures of India that they are certified with a Geographical Indication Tag, which indicates that those dishes are part of our country's heritage and pride. They are reputed because of their geographical origin in India and are produced as per traditional methods.

The diversity of Indian culinary traditions also reflects the diversity of culture. The flavours of the food have been a medium of cultural exchange for aeons, and they unify people not just in the country but across the world too. You can witness the diversity with a glimpse into the list of some GI-tagged foods in India. These foods across various states of India have been recognised for their Indian origin and culinary heritage value and continue to be savoured from ages before the nation received Independence from the United Kingdom in 1947 on August 15:

Bihar

Silao Khaja: It is a cultural delicacy and a cherished festival sweet from Bihar that involves rolling pastry dough paper-thin into 12–16 layers, then frying it before delicately soaking it in fragrant sugar syrup. With simple ingredients like refined flour, clarified butter, sugar, and cardamom, it mirrors Turkish Baklava's crisp texture. Originating in Nalanda, the Sahs community of Halwais safeguards its authentic recipe. Historical references, including British archaeologist J.D. Beglar's accounts and legends of King Vikramaditya and Lord Buddha, contribute to its allure.

Uttar Pradesh

Agra Petha: Agra's iconic Petha, a soft, whitish candy, holds a history as rich as its flavour. Originating in Shah Jahan's royal courts, Petha was crafted to resemble the purity of the Taj Mahal. Made from ash gourd, sugar, and water, it's globally celebrated for its pristine nature. Traditionally cooked over coal fires, Petha has a distinct taste. With a Geographical Indication tag, it's a source of employment and a sought-after souvenir in Agra. Offering saffron, grape, chocolate, and paan flavours, Petha caters to diverse tastes.

Mathura Peda: This 400-year-old iconic sweet holds immense heritage value in Mathura Vrindavan. Revered as Lord Krishna's favourite, its history traces back to the 18th century, with mentions in ancient manuscripts. Crafted with fresh milk and skillfully prepared Mawa, the Peda undergoes a meticulous roasting process, turning white Mawa into the iconic reddish hue. Its recipe, passed down through generations, remains a symbol of culinary tradition.

Benarasi Paan: The heart-shaped betel leaf, originating in Southeast Asia, has been integrated into Indian culinary traditions, culture, and celebrations. Banarasi paan, from Varanasi, Uttar Pradesh, is rooted in Ayurveda and Hindu scriptures like the Skanda Purana and Mahabharata, and symbolises love, health, and prosperity. It features maghai or Jagannathi betel leaves coated in lime, filled with areca nuts, coconut, gulkand, and spices, often adorned with silver varak. As a post-meal refresher and festive staple, Lucknow's royal courts fused the paan eating experience with arts like dance, music, and poetry. 

Rajasthan

Bikaneri Bhujia: Bikaneri Bhujia, the only GI product of the district, emerged in 1877 under Maharaja Shri Dungar Singh's rule, crafted as 'Dungar Shahi Bhujia' for royal guests. The traditional method of preparing this snack involves pressing the moth and garbanzo bean dough mixed with spices through a sieve and frying it in ghee or vegetable oil, yielding a distinctive texture and taste. 

Serving as a vital livelihood, it thrived across Bikaner's nine tehsils. The industry's growth is tied to the arid region's natural gifts: moth bean as the main raw material, cultivated in sandy soil under rainfed conditions, and saline water from deep wells. This unique combination enhances Bhujia's crispiness, taste, and flavour, an unmatched treasure from Bikaner's drought-prone landscape.

Assam

Judima Wines: This is a distinctive traditional rice wine hailing from the Dimasa tribe in Assam's Dima Hasao region. It is made by fermenting indigenous sticky rice called "bairing rice, cultivated solely in Dima Hasao district. This endows it with a velvety, sweet flavour due to its high starch and low protein content. Crafted through a traditional clay pot fermentation process, their rarity, reliance on traditional methodology, and intricate aromas underscore their unique culinary heritage significance. This wine, which is rich in carbohydrates, proteins, amino acids, and antioxidants, ensures health benefits without the aftermath of a hangover.

Odisha

Rasagola: Odisha Rasagola, a cherished dessert, boasts an 800-year history rooted in Lord Jagannath's rituals and customs. Offered during the age-old Niladri Bije ceremony at the Jagannath temple, its origins can be traced to the 12th century. References to rasagola appear in historical texts, including the Odia Ramayana and Ajodhya Kanda. It is made by kneading fresh chenna or cottage cheese and rolling it into spheres before cooking them in boiling sugar syrup. The dessert's unique soft texture and caramelization earned it GI recognition, which settles a historical dispute with Bengal and underscores the distinctiveness of Odisha Rasagola.

West Bengal

Bardhaman Mihidana: Bardhaman Mihidana, a cherished confection, originated alongside Sitabhog in honour of Maharaja Mahtab Chand Bahadur. Created by Khettranath Nag, the dessert gained prominence when it was served to Lord Curzon in 1904 during his Bardhaman visit. Mihidana, akin to traditional boondi, involves hand-mixing Gobindo Bhog or Kamini Bhog rice powder with besan and water, yielding a smooth, mild-textured batter. Fried droplets are soaked in hot sugar syrup, infused with bay leaves, and often flavoured with Nolen Gur. This intricate preparation is a highlight during Durga Puja and is enjoyed internationally.

Bardhaman Sitabhog: Bardhaman Sitabhog, a century-old delicacy invented by Khettranath Nag, is a heavenly treat served alongside nikhuti (tiny gulab jamuns). This sweet resembles white rice or vermicelli and is crafted from Gobindo Bhog rice flour and chhena. The dough is shaped into thin threads through a sev mould, fried in ghee, and softened in sugar syrup with Tejpat for flavour. The dessert is adorned with fried cashews and kismis. It comes in both white and yellow variants, occasionally sprinkled with Nolen Gur.

Joynagar Moa: Joynagar Moa is a seasonal winter sweet treat from West Bengal made from Kanakchur Khoi rice, gur (date palm jaggery), gawa ghee, cardamom, cashews, raisins, and posto (poppy seeds). A unique gur from Joynagar binds the popped rice and ingredients, forming a round Joynagar Moa. The distinct sweetness and aroma of this gur create a cherished blend of tradition and flavour. Originating in Joynagar, South 24 Parganas district, West Bengal, Joynagar moa's captivating scent and quality have captivated taste buds beyond borders.

Banglar Rasogolla: The Banglar Rasogolla is a syrupy dessert crafted from chhena and semolina dough; it takes the form of ball-shaped dumplings simmered in a light sugar syrup until infused with sweetness and a touch of rose water for enhanced flavour, somewhat similar to Odisha's rasagola. The two states were in dispute over the origin of the dessert until recently, when both were proven to be different in taste and texture and received GI status individually. While it is believed that the Portuguese might have introduced cottage cheese to Bengal, the origin of Banglar rasogolla in West Bengal is associated with Kolkata-based confectioner Nobin Chandra Das in 1868.

Madhya Pradesh

Ratlami Sev: Ratlami Sev, originating in Ratlam, Madhya Pradesh, emerged in the late 19th century when Mughals, seeking vermicelli, collaborated with the Bhil tribe due to wheat unavailability. Bhildi Sev, made from gram flour, became Ratlami Sev. Commercialised in the early 1900s, the Sakhlecha family pioneered its production. Influenced by Ratlam's attributes, the snack boasts flavours like garlic, black pepper, and mint, with ingredients including gram flour, cloves, and groundnut oil.

Andhra Pradesh

Tirupati Laddu: The famous "Tirupati Laddu," also known as "Srivari Laddu," holds a deep cultural heritage within the sacred town of Tirumala, Andhra Pradesh. For over 300 years, this mouthwatering delight has been an essential part of Tirumala Sri Venkateswara Temple. Evolving from the Pallavas to Kalyanam Iyengar's era, it's now synonymous with Tirupati. The Laddu is prepared using besan flour, sugar, oil, cardamom, and dry fruits. Around 1.25 lakh Laddus are crafted daily in two sizes: small and big. A Geographical Indication (GI) tag safeguards authenticity. The Laddu holds immense cultural value, tradition, and spiritual essence, cherished by millions.

Bandar Laddu: Bandar or Tokkudu ladoo, renowned in Andhra Pradesh's Machilipatnam, originated from Bundelkhand migrants during India's 1857 war due to the Sepoy mutiny. Their besan-jaggery laddoo recipe was embraced by the locals. Over 250 families craft these Laddus with besan, sugar, optional cashews, ghee, and elachi. Manufacturing is now confined to the Machalipatnam region.

Haleem: Originating from Arabia, Haleem is a cherished meat dish served during Ramadan and holds cultural significance for Muslims worldwide. It is said to have been introduced in Hyderabad by two Yemeni soldiers in the Nizam's palace. First documented as "Harees" in a 10th-century text, the dish combines mutton, spices, and dals, mashed for perfect texture and flavour and enriched with pure ghee. Evolving with local spices, it became Hyderabadi Haleem, a quintessential part of the city's cuisine.

Karnataka

Mysore Pak: Mysore Pak, a beloved Indian sweet, has a rich heritage rooted in Mysore. In 1935, Kakasura Madappa, the royal chef of King Nalvadi Krishnaraja Wodeyar, accidentally created it using ghee, gram flour, and sugar. Named by the king, Mysore Pak gained popularity and has become a sought-after souvenir. Madappa's family established Guru Sweets, which is now managed by fourth-generation confectioners. Their unique recipe remains a closely guarded secret, incorporating turmeric and cardamom.

Dharwad Peda: Dharwad Pedha, a beloved milk-sugar sweet, has a rich heritage spanning over 175 years. Originating in Dharwad, Karnataka, it was created by Ramratan Singh Thakur, an old migrant confectioner, and later passed down through generations. Babu Singh Thakur's management saw Pedha's popularity surge, leading to the renaming of the street as Line Bazaar. The Thakur family's original recipe involves stirring milk for hours to create Khova, which is mixed with sugar, fried, and shaped into large balls coated in powdered sugar. Despite its global recognition and franchises, the original Line Bazaar shop remains iconic.

Tamil Nadu

Palani Panchamirtham: Palani Panchamirtham, originating in the 9th century AD, is a cherished temple prasadam from Sri Dhandayuthapani Swamy Temple in Palani, Tamil Nadu. Its recipe of blending banana, country sugar, ghee, honey, and cardamom in precise ratios gives it a unique taste. The prasadam holds cultural significance, as mentioned in Tamil literature like Nakkeerar’s Thirumurugattrupadai.

Srivilliputtur Palkova: Srivilliputtur is renowned for Sri Aandal temple and its famed 'palkova, a sweet created from cow's milk and sugar. This traditional delicacy, made since 1940, evolved from surplus milk utilisation due to excessive production. Government cooperative societies began large-scale palkova production in 1945, utilising local expertise. Unique climatic conditions and fodder lead to distinct milk flavours. Slow-boiled on wood fires, the milk is reduced, mixed with sugar, and packed as a yellow to brown semi-solid palkova. With a shelf life of 7 to 10 days, it's a specialty, producing 2,000 kg daily.

Kovilpatti Kadalai Mittai: Kovilpattai Kadalamithai's culinary legacy originates in the 1940s, when Ponnambala Nadar transformed traditional Kovilpatti Kadalai Mittai using palm jaggery and groundnuts to sugarcane jaggery and peanuts, altering its shape to rectangular. Groundnuts from Aruppukottai and organic jaggery from Theni and Salem lend a melt-in-your-mouth texture. Prepared over wood fires, infused with cardamom or dry ginger, and topped with grated coconut, the mittai offers medicinal value as a nutrient-rich protein source.