GI Tag

Kerala farmer Ashokan shares how he grows the GI-tagged Udupi mallige, a type of jasmine that is famously used during weddings and at temples during festivals.

In Tamil Nadu, 100-odd families of the Oddar community in the hamlet of Thammampatti have been making wooden art pieces with intricate details for over 75 years. Watch this video to see why their work is monumental.

Nagaland's Naap Naang to Goa's Patoleo, these tasty must-have desserts are GI-tagged gems of India.

Cheap knock-offs are available all year round. But to get the authentic taste of Joynagar Moa - you have to visit this town in West Bengal.

Today, India contributes to 25 per cent of the world’s total production of chillies. But did you know, the humble chilli is not native to our country? Here's how it travelled the world to become a national staple.

A sweet believed to have been loved by Mauryan emperors and served to Gautam Buddha, Bihar's famed Silao Khaja belongs to a small village near Nalanda. The GI-tagged sweet is also a must-try food in Odisha's Jagannath Puri.

The Geographical Identity (GI) tagging efforts by the government of Maharashtra and Indian mango farmers' collective will tag over 400 million mangoes of more than 1,000 farmers in the Konkan belt by 2022.

Goa's crown jewel, the Bebinca, takes 4 to 12 hours to bake. The primary ingredient to prepare this multilayered delicacy is patience and it was born out of the need for zero-waste cooking in the 17th century.

Treated with a mixture of oil and ash, coloured by the hue of an Indian tree — a single piece of Telia Rumal takes around 2 months to be completed.

“We must absolutely protect what is ours. In a country blessed with such unique products, we must ensure that certain qualities and characteristics unique to a place must not be forgotten or usurped by outside vested interest.”