In 2024, the Indian government honored the authenticity and cultural importance of several regional delicacies by granting them the Geographical Indication (GI) status. This recognition safeguards their unique identity and promotes their legacy nationally and globally.
Kai Chutney (Odisha): On January 2, Odisha’s red ant chutney, rich in proteins, vitamins, and calcium, earned its GI tag. Crafted by roasting red weaver ants with spices, it’s a nutritious delicacy from Mayurbhanj, celebrated for its immunity-boosting properties.
Koraput Kalajeera Rice (Odisha): Known as the “Prince of Rice,” this fragrant black grain from Koraput gained its GI status for its superior quality, preserving its heritage until 2032.
Lakadong Turmeric (Meghalaya): Meghalaya’s high-curcumin turmeric, lauded for its medicinal and aromatic properties, secured GI recognition on March 30, boosting local farmer incomes.
Nandurbar Mirchi (Maharashtra): Cultivated in Nandurbar, this chili variety received a GI tag for its bold flavor, reinforcing the region’s identity as a spice hub.
Singpho Phalap Tea (Arunachal Pradesh): This earthy dark tea, crafted by the Singpho tribe, reflects Arunachal’s cultural depth.
Banaras Thandai (Uttar Pradesh): This traditional milk-based drink, integral to Banaras’ festivals, gained GI recognition for its historical significance.
Matabari Pera (Tripura): These creamy sweets, offered at the Tripurasundari temple, embody devotion and culinary finesse.
GI status secures these foods’ authenticity, ensuring they remain treasures of India’s cultural and gastronomic tapestry.