Though the Axiom-4 mission carrying Indian astronaut Shubhanshu Shukla to the International Space Station (ISS) has been postponed, Mysuru’s Defence Food Research Laboratory (DFRL)—a DRDO arm—has already readied an array of specially curated Indian food items for the historic journey.
In collaboration with ISRO and DRDO, DFRL has spent years developing a space-friendly Indian menu. The astronaut was expected to carry select Indian dishes like mango nectar (aam ras), gajar halwa, moong dal halwa, and rice-based meals—adding a flavorful twist to the traditionally bland space fare.
DFRL officer Madhukar confirmed that the space menu was finalised under strict protocols, as detailed in a MoU between ISRO and DRDO. While specifics remain confidential, the excitement around India’s culinary debut in space remains high. “This initiative will make the astronaut’s mission more personal and memorable,” said Madhukar.
The lab has engineered a variety of ready-to-eat and semi-hydrated meals—including parathas, vegetable biryani, sambar, rajma, khichdi, and halwa—that are compact, nutritious, and tailored for zero-gravity conditions. To consume, astronauts simply add water and heat.
Founded in 1961, DFRL has long supported India’s defense forces with shelf-stable, high-nutrition meals. It also catered to India’s first cosmonaut Rakesh Sharma, marking a proud legacy now extended to Shukla’s space mission.
Despite the delay, India’s flavors are space-ready.
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