When Indian astronaut Shubhanshu Shukla travelled to the International Space Station (ISS) in 2025, he carried a small taste of India with him. However, out of a wide range of Indian dishes prepared by the Defence Food Research Laboratory (DFRL), only three foods received approval for space travel.
The DRDO laboratory, which is developing food systems for India’s upcoming Gaganyaan human spaceflight mission, had prepared several Indian dishes including khichdi, pulao, vegetables and desserts for qualification testing.
After strict evaluation, only Gajar Ka Halwa, Moong Dal Ka Halwa and Amras cleared all the required standards for spaceflight.
Shukla explained that preparing food for astronauts involves much more than cooking traditional meals. Space food must pass multiple tests to ensure it remains safe, nutritious and stable for long periods without refrigeration.
The food must also survive launch conditions, including intense vibrations, while being suitable for consumption in microgravity. It should not create floating crumbs, excess moisture or safety risks inside the spacecraft.
According to Shukla, time constraints were one of the major reasons why more dishes could not be approved for his ISS mission. Scientists wanted to conduct additional tests on other Indian foods, but the available timeline allowed only three items to complete the qualification process.
Although Shukla could not personally eat the approved Indian dishes during the mission, his international crewmates tasted them and appreciated the flavours.
The astronaut also shared that after spending several days in space, he started missing familiar Indian tastes. Microgravity affects taste and smell, while space meals are often prepared with reduced salt levels for health reasons.
The experience will help DRDO’s DFRL improve and expand India’s space food options for the upcoming Gaganyaan mission, allowing future Indian astronauts to enjoy a wider variety of homegrown meals in orbit.
