Geographical Indications (GIs) of goods are defined as that aspect of industrial property that refer to a country or to a place situated therein as being the place of origin of that product. Typically, such a name conveys an assurance of quality and distinctiveness which is essentially attributable to the fact of its origin in that defined geographical locality, region or country, as per the Chennai-based GI Registry. Interestingly, several food items feature in the list for April 2023-March 2024. Here are some of them…
Goan Bebinca
Bebinca is a layered cake/ pudding that is a testimony of Goa’s multi-cultural culinary history. It is often referred to as the ‘queen of Goan desserts’ or the ’emperor of Goan confection’. It is baked one layer at a time and is a perfect harmony of flour, coconut milk and egg yolks along with ghee, palm jaggery, salt and nutmeg. It is said that Sister Bebiana, a nun from the cloistered Augustinian convent at Convento da Santa Monica in the old city of Goa, invented this sweet dish in the 17th century. Bebinca occupies a place of pride in Goan Catholic homes over the years, especially during parties and weddings. It is served in family get-togethers, church feasts and, most importantly, Christmas.
Ramban Sulai Honey
The white honey of Ramban in Jammu & Kashmir has a distinct flavour, aroma and taste. Popularly known as sulai honey, it is highly nutritional with strong antioxidant and immuno-modulatory potentials. The bees forage on the nectar of snow-white blossoms of Sulai during the month of August to October to produce this naturally sweet honey with floral undertones. It is also called Acacia honey as it is produced by bees (Apis mellifera) fed on Acacia flowers produced in this region. The wild flora lends a unique taste and texture to the honey. Light golden in colour with medium viscosity, the aroma and the taste remind of the sulai flora of Kashmir forest region.
Atreyapuram Pootharekulu
Pootharekulu (plural) or poothareku (singular) is a popular sweet from the south Indian state of Andhra Pradesh. The sweet is wrapped in a wafer-thin rice starch layer resembling paper and is stuffed with sugar, dry fruits and nuts. The sweet is popular during festivals, religious occasions and weddings in the Telugu-speaking states. The name of the sweet literally means ‘coated sheet’ in the Telugu language — pootha means ‘coating’ and reku (plural rekulu) means ‘sheet’ in Telugu. The making of pootharekulu is a cottage industry in Atreyapuram, where around 400 families are dependent on the making and marketing of the sweet.
Arunachal Pradesh Yak Churpi
Arunachal Pradesh’s West Kameng and Tawang districts are home to a special kind of yak that is treasured by the Brokpas and Monpas, two of the region’s indigenous tribes. Derived from yak milk, there are two types of yak churpi — the naturally fermented milk product: soft and hard. The hard kind can last up to 20 years with proper storage. In the area, yak churpi is important from both a cultural and economic standpoint. It acts as a vegetable alternative, a source of protein, and has probiotic qualities due to the lactic acid bacteria.
Kendrapara Rasabali
Rasabali is a sweet dish from Odisha. It is offered to god Baladevjew, and originated in the Baladevjew Temple of Kendrapara in Odisha. It is one of the chappan bhoga of Jagannath temple. Kendrapara’s Rasabali got GI tag on October 3 last year. The sweet dish consists of deep fried flattened reddish brown patties of chhena (farmer cheese) that are soaked in thickened, sweetened milk (rabri). Flattening the chhena into palm-sized patties is done in order to allow them to absorb the milk more readily. The thickened milk is also usually lightly seasoned with crushed cardamoms.
Simlipal Kai Chutney
‘Kai Chutney’ is made from red weaver ants, called ‘kai pimpudi’ in the local dialect. These red ants are found in nests that they create by weaving the leaves and withstand rainfall and wind. The chutney is eaten by the tribals of Mayurbhanj district in Odisha. It is believed that the chutney is rich in proteins, calcium, zinc, Vitamin B12, iron, magnesium, potassium, sodium, copper and 18 amino acids. The Kai chutney is celebrated in the region, not just for its fiery flavour but also for its medicinal properties. It is said that it helps in soothing coughs, common colds, jaundice and even issues with eyesight. It has also been proven to boost immunity, helping those who make a soup of the ants to gain back their strength.
