Indian Cuisine: Festival

A Celebration of Diversity and Tradition

Commemorative Postage Stamps by India Post

Indian cuisine represents an extraordinary spectrum of regional and traditional culinary practices shaped over 8,000 years of cultural interaction. The exchange of ideas, trade connections, and influences from various communities—including British and Portuguese traders—have enriched the flavours and techniques that define modern Indian cuisine.

Recognized as one of the world’s most diverse food traditions, Indian cuisine is distinguished by its refined and balanced use of spices, grains, vegetables, fruits, and locally sourced ingredients. Religious customs, seasonal cycles, and cultural values have deeply influenced its development. Even today, Indian cuisine continues to evolve through ongoing cultural exchange.

To celebrate this remarkable culinary heritage, the Department of Posts released a set of 24 Commemorative Postage Stamps in the form of Sheetlets and Miniature Sheets, showcasing four distinct categories of Indian cuisines.

Festive Cuisines – Flavours of Celebration

Festivals form the heart and soul of Indian society. Each festival is marked by joy, devotion, and the preparation of special dishes that carry symbolic and cultural significance. Across India’s diverse regions, festive cuisines reflect tradition, community bonding, and seasonal abundance.

The six types of Festive Cuisines depicted through these commemorative postage stamps are:

• Malpua
• Pongal
• Motichur Laddoo
• Gujhiya
• Seviyan
• Thekua

Malpua

Malpua is a traditional pancake-like dessert originating from the Indian subcontinent. Crispy on the edges and soft at the centre, it is often soaked in sugar syrup and served warm. Malpua is especially popular in Odisha, West Bengal, and Maharashtra, and is prepared during festivals such as Bhai Dooj, Ganesh Chaturthi, Holi, and Raksha Bandhan.

Pongal

Pongal is a rice-based dish widely prepared in Tamil Nadu, Andhra Pradesh, and Telangana. The word “Pongal” in Tamil and “Pongu” in Telugu means “to boil over,” symbolizing abundance and prosperity. In Kannada, it is called Huggi. Every January, during the harvest festival of Pongal / Makar Sankranti, families prepare this special dish as an offering and celebration of agricultural bounty.

Motichur Laddoo

Laddoos are among the most beloved sweets in India, and no festival feels complete without them. Among the many varieties, Motichur Laddoo stands out as a favourite. Made from tiny boondi pearls prepared in ghee or oil and bound together with sugar syrup, this sweet is synonymous with celebration and joy.

Gujhiya

Gujhiya is a crescent-shaped sweet dumpling made from suji, maida, or wheat flour. It is filled with a rich mixture of roasted dry fruits, khoya, and coconut. Known as Purukiya in Bihar, Gujhiya is traditionally prepared during Holi, symbolizing festivity and togetherness.

Seviyan

Seviyan is a classic Indian dessert made by cooking vermicelli (seval) in milk until it achieves a rich and creamy consistency. Garnished with saffron and dry fruits, Seviyan is commonly prepared and served during Eid, making it an integral part of festive celebrations in many households.

Thekua

Thekua is a traditional sweet delicacy from Bihar and Jharkhand. Crunchy and mildly sweet, it is especially prepared during the festival of Chhath Puja as an offering to the Sun God. Its simple ingredients and distinctive texture make it a cherished festive treat.

Commemorative Postage Stamps on Festive Cuisines

Through this philatelic release, the Department of Posts honours the rich culinary traditions associated with India’s festivals. Issued in the form of Sheetlets, these commemorative postage stamps celebrate the flavours that bring communities together during times of joy and devotion.

These stamps beautifully capture the spirit of Indian festivities, preserving the nation’s culinary heritage in miniature artistic form for collectors and enthusiasts alike.