Indian Cuisine

Commemorative Postage Stamps by India Post

Indian cuisine encompasses a vast range of regional and traditional culinary practices shaped over an 8,000-year history of cultural exchange, migration, trade, and tradition. The interaction of diverse communities across the subcontinent has resulted in a remarkable variety of flavours, ingredients, and cooking styles found in modern-day India. Later influences from British and Portuguese trade further enriched this already dynamic food culture.

Renowned as one of the world’s most diverse culinary traditions, Indian cuisine is distinguished by its sophisticated use of spices, grains, vegetables, fruits, and herbs. Religious beliefs, cultural customs, geography, and climate have all played pivotal roles in shaping regional food habits. Even today, Indian cuisine continues to evolve through global cultural interactions while preserving its deep-rooted heritage.

To celebrate this rich gastronomic legacy, the Department of Posts has released a complete set of 24 commemorative postage stamps presented in four Miniature Sheets, highlighting four major categories of Indian cuisines:

• Bhog Prasad
• Festive Cuisines
• Popular Cuisines
• Regional Cuisines

1. Bhog Prasad

Temple offerings, or Bhog Prasad, represent devotion expressed through food. These sacred dishes are steeped in tradition, often prepared using time-honoured recipes that have remained unchanged for centuries. The essence of Bhog lies not only in quality ingredients and large-scale preparation, but also in the devotion of temple cooks.

The six Bhog Prasad depicted on the stamps are:

Modak

A sweet dumpling filled with freshly grated coconut and jaggery, encased in a soft shell of rice or wheat flour. It is considered the favourite sweet of Lord Ganesha.

Mahaprasad (Rice & Dal)

Offered to Lord Jagannath at the Puri Temple in Odisha, Mahaprasad includes various rice preparations and dals cooked in traditional temple kitchens.

Chhappan Bhog

Literally meaning “56 dishes,” this elaborate offering symbolizes abundance and devotion, showcasing regional culinary richness.

Peda

“Mathura ke Peda,” associated with Lord Krishna’s birthplace, is prepared from mawa, milk, sugar, and ghee, delicately flavoured with cardamom.

Sandesh

A renowned Bengali dessert made from milk or chhena (paneer) and sugar, cherished across Bengal.

Tirupati Laddoo

Offered at the Tirumala Venkateswara Temple since 1715, this iconic sweet holds a Geographical Indication (GI) tag, ensuring its authenticity.

2. Festive Cuisines

Festivals are central to Indian society, and each celebration is accompanied by distinctive traditional dishes symbolizing joy, prosperity, and togetherness.

The six Festive Cuisines featured are:

Malpua

A sweet pancake popular in Odisha, West Bengal, and Maharashtra, prepared during festivals such as Holi and Ganesh Chaturthi.

Pongal

A harvest festival dish from Tamil Nadu, Andhra Pradesh, and Telangana, prepared during Makar Sankranti.

Motichur Laddoo

Made from tiny boondi pearls fried in ghee and shaped into laddoos, it is a festive favourite across India.

Gujhiya

A sweet dumpling filled with khoya and dry fruits, traditionally prepared during Holi.

Seviyan

A vermicelli dessert cooked in milk and garnished with saffron, widely prepared during Eid.

Thekua

A traditional sweet from Bihar and Jharkhand, especially associated with Chhath Puja.

3. Popular Cuisines

Indian street food culture reflects the vibrancy and diversity of everyday life. These beloved snacks are known for their bold flavours and universal appeal.

The six Popular Cuisines depicted are:

Poha Jalebi

A signature breakfast from Indore, combining savoury poha with sweet jalebi.

Golgappa

A crisp hollow puri filled with tangy flavoured water and spices, known by various regional names such as Panipuri and Phuchka.

Dhokla

A steamed fermented snack from Gujarat made with rice and chickpea batter.

Chhole Bhature

A Punjabi favourite combining spicy chickpeas with deep-fried bread.

Idli-Dosa

Staples of South Indian cuisine made from fermented rice and urad dal batter.

Vada Pav

A Maharashtrian fast food consisting of a spiced potato fritter served inside a bun.

4. Regional Cuisines

Regional cuisines reflect India’s geographic diversity, climatic conditions, agricultural produce, and cultural practices.

The six Regional Cuisines featured are:

Baby Appam

A soft rice and coconut milk pancake from Kerala and Tamil Nadu.

Baghare Baingan

A Hyderabadi brinjal curry influenced by Mughal culinary traditions.

Dal Bati

A Rajasthani dish of lentils served with baked wheat rolls.

Litti Chokha

A traditional dish from Bihar and Eastern Uttar Pradesh made with roasted wheat balls stuffed with sattu.

Makke Ki Roti & Sarson Ka Saag

A Punjabi winter specialty made from mustard greens served with corn flatbread.

Biryani

A fragrant rice dish with spices and meat, with famous regional variants such as Mughal, Awadhi, and Hyderabadi biryani.