Indian Cuisine: Regional

A Tapestry of Regional Flavours

Commemorative Postage Stamps by India Post

Indian cuisine represents an extraordinary culinary legacy shaped by over 8,000 years of cultural exchange and interaction. The blending of traditions, trade influences—including British and Portuguese contributions—and regional diversity has resulted in one of the most vibrant and flavourful food cultures in the world.

Renowned for its refined use of spices, grains, vegetables, and locally sourced ingredients, Indian cuisine reflects the country’s geography, climate, religious practices, and cultural traditions. Each region has developed distinctive dishes and cooking styles, making Indian cuisine a mosaic of flavours and techniques.

To celebrate this rich gastronomic heritage, the Department of Posts has released a set of 24 Commemorative Postage Stamps in the form of Sheetlets and Miniature Sheets, representing four categories of Indian cuisines.

Regional Cuisine – Flavours Across India

Regional cuisines in India vary significantly based on local produce, climate, trade connections, and cultural traditions. From the coastal belts to the arid plains, from the fertile river valleys to the mountainous regions, each area has evolved its own unique culinary identity.

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

• Baby Appam
• Baghare Baingan
• Dal Bati
• Litti Chokha
• Makke Ki Roti & Sarson Ka Saag
• Biryani

Baby Appam

Baby Appam is a soft, bowl-shaped pancake made from fermented rice batter and coconut milk. A staple in Kerala and Tamil Nadu, it is commonly served for breakfast or dinner. Its crisp edges and soft centre make it a versatile accompaniment to vegetable or meat curries.

Baghare Baingan

Baghare Baingan is a rich and flavourful eggplant (brinjal) curry that forms an integral part of Hyderabadi cuisine. Often served as a side dish with Hyderabadi biryani, it traces its origins to influences introduced during the Mughal period, eventually becoming a signature dish of Hyderabad.

Dal Bati

Dal Bati is a traditional dish popular in Rajasthan, Uttar Pradesh, and Madhya Pradesh. It consists of spiced lentils (dal) served with baked hard wheat rolls known as bati. The bati is traditionally baked over firewood and generously topped with ghee, making it a hearty and nourishing meal.

Litti Chokha

Litti Chokha is a wholesome and rustic dish from Bihar, Jharkhand, and parts of Eastern Uttar Pradesh. Litti is made from whole wheat flour stuffed with sattu (roasted gram flour) blended with herbs and spices, roasted over coal or wood fire, and dipped in ghee. It is served with chokha—a mashed preparation of roasted vegetables like brinjal, tomato, and potato.

Makke Ki Roti & Sarson Ka Saag

A signature dish of Punjab, Sarson Ka Saag is prepared from mustard greens and spices. It is traditionally paired with Makke Ki Roti, an unleavened corn bread. Served with butter or ghee, this combination symbolizes the agricultural richness and culinary heritage of the Punjab region.

Biryani

Biryani is a celebrated mixed rice dish with deep roots in the culinary traditions of the Indian subcontinent. Prepared with fragrant rice, spices, and meat or vegetables, it evolved under royal patronage. Distinct regional variations include Mughlai Biryani of Delhi, Awadhi Biryani of Lucknow, and Hyderabadi Biryani of Telangana, each with its own unique preparation style and flavour profile.

Commemorative Postage Stamps on Regional Cuisine

Through this philatelic issue in the form of Miniature Sheets, the Department of Posts honours the diversity and richness of India’s regional culinary traditions. These commemorative postage stamps beautifully depict iconic dishes that represent the distinct tastes and cultural identities of different regions of India.

The release not only celebrates India’s gastronomic heritage but also preserves it in artistic miniature form for philatelists and food enthusiasts alike.