Indian Cuisine

A Celebration of Diversity, Culture and Tradition

A Rich Culinary Heritage

Indian cuisine is one of the world’s most diverse culinary traditions, nurtured over nearly 8,000 years. The food culture of India evolved through continuous interaction with various regions, dynasties, communities, and travellers. Later influences from Portuguese and British traders enriched the already vast culinary landscape.
Characterised by its creative use of spices, grains, vegetables, and fruits, Indian cuisine is deeply shaped by regional geography, cultural traditions, and religious beliefs. Even today, it continues to evolve through cultural exchange and globalisation.

Commemorative Postage Stamps on Indian Cuisine

The Department of Posts proudly releases a set of 24 Commemorative Postage Stamps showcasing the splendour of Indian culinary heritage. These stamps are grouped into four categories and issued as Sheetlets and Miniature Sheets:

1. Bhog Prasad

Temple offerings or Bhog Prasad have remained unchanged for centuries, prepared with devotion, purity, and age-old traditional recipes. The six Bhog Prasad dishes featured are:

Modak

A sweet with a soft rice or wheat flour shell filled with coconut and jaggery. Considered the favourite of Lord Ganesha.

Mahaprasad – Rice & Dal (Puri, Odisha)

The sacred offerings of Lord Jagannath include varieties of rice such as ghee rice, cumin rice, mixed rice, ginger rice and dals like sweet dal, vegetable dal, and mixed dal.

Chhappan Bhog

Meaning 56 offerings, this lavish feast of food items offered to the deity symbolises abundance and devotion.

Mathura ke Peda

A special offering to Lord Krishna made from mawa, milk, sugar, ghee and cardamom.

Sandesh

A Bengali delicacy made from milk and sugar, often prepared with chhena or paneer.

Tirupati Laddoo

Offered at the Tirumala Venkateswara Temple since 1715, this laddoo is made of gram flour, ghee, sugar, cashews and raisins. It holds a GI (Geographical Indication) Tag.

2. Festive Cuisine

Festivals in India are incomplete without traditional delicacies that add joy and flavour to celebrations. The six dishes featured are:

Malpua

A sweet pancake popular in Odisha, West Bengal and Maharashtra, enjoyed during festivals like Holi, Raksha Bandhan and Ganesh Chaturthi.

Pongal

A rice dish from Tamil Nadu, Andhra Pradesh and Telangana prepared during the harvest festival of Pongal/Makar Sankranti.

Motichur Laddoo

A festive favourite made of tiny boondi pearls cooked in ghee. A must-have sweet for all celebrations.

Gujhiya

A sweet dumpling filled with khoya, coconut and dry fruits, most popular during Holi.

Seviyan

Vermicelli cooked in milk to a rich, creamy texture, traditionally served during Eid.

Thekua

A crunchy, mildly sweet delicacy from Bihar and Jharkhand, prepared especially during Chhath Puja.

3. Popular Cuisine

Vibrant Indian streets are synonymous with mouth-watering street food. The six popular dishes showcased are:

Poha–Jalebi

A beloved Indore street combination served with sev, usal, onions and fennel seeds.

Golgappa

A crispy hollow puri filled with spicy and tangy water. Known by many names—Panipuri, Phuchka, Pakodi, Gup Chup—across India.

Dhokla

A light and fluffy fermented snack from Gujarat, eaten for breakfast, snacks or as a side dish.

Chhole Bhature

A classic Punjabi delight of spicy chickpeas served with deep-fried bhature. A popular street food especially in Delhi.

Idli–Dosa

South India’s iconic dishes made from fermented batter. Served with sambar, chutney and various fillings.

Vada Pav

Mumbai’s iconic street food—spiced potato fritter in a pav, served with chutneys and green chilli.

4. Regional Cuisine

Indian regional cuisine reflects its climate, culture, produce and traditions. The six dishes featured are:

Baby Appam

Soft pancakes made with fermented rice batter and coconut milk, common in Kerala and Tamil Nadu.

Baghare Baingan

A flavourful Hyderabadi eggplant curry introduced during the Mughal era, often served with biryani.

Dal Bati

A traditional combination of dal and baked wheat bati, popular in Rajasthan, Uttar Pradesh and Madhya Pradesh.

Litti Chokha

A wholesome meal from Bihar and Jharkhand—wheat balls stuffed with sattu, roasted and served with chokha.

Makke Ki Roti & Sarson Ka Saag

Punjab’s classic winter dish of mustard greens and spices, served with cornmeal flatbread and a dollop of homemade butter.

Biryani

A fragrant rice dish of mixed rice, spices and meat. Famous regional varieties include Mughlai (Delhi), Awadhi (Lucknow) and Hyderabadi (Telangana).