The 2017 Festive Cuisine issue celebrates six traditional Indian delicacies – Malpua, Pongal, Motichur Laddoo, Gujhiya, Seviyan and Thekua – reflecting India‘s diverse festive food traditions :
Issued by India
Issued on Nov 3, 2017
Credits :
Stamps/Sheetlets/Miniature Sheet/First Day Cover/Brochure/Cancellation Cachet : Shri Brahm Prakash
Type : Miniature Sheets, Mint Condition
Colour : Multi Colour
Denomination : 500 Paise (6)
Sheetlets Printed : 1.1 Lakh
Miniature Sheet Printed : 1.1 Lakh
Printing Process : Wet Offset
Printer : Security Printing Press, Hyderabad
About :
- Indian cuisine encompasses a wide variety of regional and traditional cuisines. Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine.
- The cuisine of India is one of the world’s most diverse cuisines, characterized by its sophisticated and subtle use of the many spices, vegetables, grains and fruits grown across India. India’s religious beliefs and culture have played an influential role in the evolution of its cuisine. Indian cuisine is still evolving, as a result of the nation’s cultural interactions with other societies.
- Department of Posts is pleased to release a set of 24 Commemorative Postage Stamps on the following four categories of Indian Cuisines in the form of Sheetlets and Miniature Sheets:
- Festive Cuisines:
- Festivals are the identity of Indian Society. The zeal of celebration and high spirits of enthusiasm is carried all over the festive season with some delectable festival dishes. There is a huge variety of dishes prepared on most popular festive occasions in different regions of India. The six types of Festive Cuisines that are being depicted through postage stamps are Malpua, Pongal, Motichur Laddoo, Gujhiya, Seviyan & Thekua:
- Malpua is a pancake served as a dessert or a snack originating from the Indian subcontinent. Malpua is popular in Odhisa, West Bengal and Maharashtra where it is served during festivals such as Bhai Dooj, Ganesh Chaturathi, Holi and Raksha Bandhan along with other sweets.
- Pongal is a rice dish popular in Tamil Nadu, Andhra Pradesh and Telangana. In Tamil “pongal” or in Telugu “pongu” means to “boil over” or “spill over”. In Kannada it is called Huggi. Every year in January month, Tamils and Telugus celebrate the harvest festival Pongal / Makar Sankranti during which Pongal is made.
- Laddoos are the most popular Indian sweet dish. No festival or occasion can be considered to be complete without laddoos. Amongst the enlarged variety of Laddoos, the most popular of all is Motichur Laddoo. Motichur Laddoo is made from fine boondi where the balls are tiny and is cooked with ghee or oil.
- Gujhiya is a sweet dumpling made with Suji/Maida/Wheat flour. It is filled with a mixture of grated and roasted dry fruits, khoya & coconuts. Gujhiyas are called Purukiya in Bihar. It is usually prepared and consumed during the festival of Holi.
- Seviyan is a traditional Indian sweet where seval is cooked in milk till it yields a rich and creamy texture. Seviyan garnished with saffron is usually served on the occasion of Eid.
- Thekua is traditional recipe of Bihar and Jharkhand. It is Sweet to taste, crunchy and crusty. Thekua is prepared especially for Chhath puja for offering to god.
- Festivals are the identity of Indian Society. The zeal of celebration and high spirits of enthusiasm is carried all over the festive season with some delectable festival dishes. There is a huge variety of dishes prepared on most popular festive occasions in different regions of India. The six types of Festive Cuisines that are being depicted through postage stamps are Malpua, Pongal, Motichur Laddoo, Gujhiya, Seviyan & Thekua:
- Festive Cuisines:
- Text : Based on the material available on internet.
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