133. Bastar Wooden Craft

Bastar Wooden Craft is one of the most famous, beautiful and unique art of wooden carving of Bastar tribals from Chhattisgarh.  It reflects local mythology, rituals, religion, and folklore in the exquisite shape & forms. The unique raw quality in the finish adds to the rustic appeal of the product. 

The wood craft in Bastar exist from 10th Century A.D (since the existence of tribes). The products made by the artisans of Bastar were for their own use but nowadays they are making it for commercial use. 

The products can be broadly classified into three categories: 

• Decorative Products - Gods and Goddesses, Wall panels, Wild Animals and Birds, Carving Scenes of Village Life, Tribal cultures, Tribal masks, Tribal Folk Dances with tribal Motif etc.

• Furniture with Tribal Motif - Diwan, Sofa Set, Dressing Table, Mirror Frame, Dining Set, Chairs, Doors and Door Panels etc.

• Daily Use Products - Combs, Hairpins, Knives and other kitchen Accessories, Tobacco cases, Musical Instruments, Jewellery boxes etc.

The use of the local mythology and culture was easily noticeable in the arts of the Bastar craftsmen. They emphasized more on their local livelihood technique and used them again and again. 

These wooden crafts are made out of the finest teak wood, sheshum, sagon and shivna wood. 

The basic processes involved in wood carvings are: 

• Sawing and levelling the wood, 

• Splitting the wooden pieces, 

• Painting, Tracing or drawing on wood known as “Nakkashi”, 

• Carving and chiselling out the unwanted portions, 

• Smoothening with sand paper and 

• finally Polishing and finishing. 

Polishing of the article was never done earlier and was given a raw finish. But today these articles are being polished and given very different look

The other type of wood carving is done in the relief technique, in which the artisans chisel the artwork at a significant depth to give a projection effect.

The designs made by these craftsmen are traditional tribal motifs or imaginative designs. These traditional drawings are not exactly proportionate, as a result the final product also may not be in proportion.

The carvings are straightforward and realistic and there is a remarkable absence of geometry design. The geometrical aspect of any product is unique i.e., for example the face was made in a squared shape, which is geometrically incorrect.

GI Tag Registration Date         : 22 April 2008

GI Tag Number                         : 84

Certificate Number                  : 63

Geographical Area                  : Chhattisgarh

Special Cover Release Date   : 05 September 2021

Cancellation                             : Raipur 492 001

Type                                          : GI Tag Cover

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132. Bastar Iron Craft

Bastar Iron Craft also known as Wrought iron craft or the Loha Shilp or Lohary is a traditional craft where in Wrought Iron is used to make many products. The products are available from minimum size of 2 inch and maximum size 50 feet without any welding.

Wrought iron is commercially pure iron, having a very small carbon content, which does not exceed 0.15 %, but usually contains some slag. It is tough, malleable and ductile. Bastar Iron Craft products ranges from utility purpose like candle stand, furnishing, flower vase, lamp shade etc to show case products such as miniature of animals and table top accessories.

The process includes cutting, heating and hammering and joining without any welding. All the shapes, forms and motifs are made manually without any specifications and measurement. The final product does not have any chemical finishing or coating. 

Iron was accidentally discovered by the tribal people while hunting. Extraction of metal from the ore was done in indigenously built furnaces called Ghana which were operated by foot and used coal derived from wood of Sal trees. Nowadays modern furnaces are being used. Once the metal is extracted the red-hot iron is repeatedly beaten to give the required shape and thickness. 

Initially only weapons like arrows and knives were made. Later agricultural tools like spades, axe etc were made. With the passage of time the residents developed their skills and started making products inspired by their surrounding like god-goddesses, animals, tribal figures, leaves etc. Products like Laman Deeya (a traditional lamp) and local deities were made for gifting during tribal weddings.

Traditionally the craftsmen used the Ghana Pakka stone locally available to extract the Ghana loha. The region has abundant reserves of Ghana pakka stone. The craftsmen source these stones from the forests and melt it in the “Ghana”. The iron obtained from this process was considered to be pure and deities and deep religious belief items were made out of it.

In addition to the traditional Ghana loha, there are two other types of iron used by the craftsmen of Bastar: kaccha or soft iron and pucca or hard iron. Soft iron is used for making utility products and decorative items. Hard iron is used for sturdy items like hammers and agricultural tools like spades.

Most of the designs produced by the craftsmen are made of a single piece of iron, but sometimes there is a need to join two or more pieces to make a product. Red soil is used for joining two pieces of iron. 

Rusting is more in case of wrought iron. In order to prevent rusting craftsmen apply vegetable oil on the products. After the application of vegetable oil the products are covered with dry leaves and burnt. It is the traditional method of making the products rust free.

The craftsmen use only tribal motifs in their products which is the uniqueness of their craft. They are inspired by the figures they see in their day to day life, like, birds, elephants, monkeys, trees, tribal festivals etc. thus local flora &fauna is the category of the design motifs.

GI Tag Registration Date         : 10 July 2008

GI Tag Number                         : 82

Certificate Number                  : 68

Geographical Area                  : Chhattisgarh

Special Cover Release Date   : 05 September 2021

Cancellation                             : Raipur 492 001

Type                                          : GI Tag Cover

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131. Katarni Rice

Katarni Rice is the most prevalent, ceremonial and finest quality scented rice of Bihar, India. “Katarni Rice” is famous for its aromatic flavour, palatability and chura (beaten rice) making qualities. It is grown in of Munger, Banka and South Bhagalpur Districts.

Katarni, a superior fine grain variety is a Ceremonial Rice is known for its pleasant fragrance, a local relish and excellent cooking quality. The Rice variety was introduced by Maharaja Rahmat Khan Bahadur and has equal export potential as that of Basmati Variety.

The word “Katarni” literally means an awl with a hook at the end for sewing. Awl is a pointed tool for making holes, as in wood or leather. It has been given its name due to the resemblance of the tip of its husk (apicull) with awl which also called ‘takna’ in South Bhagalpur and ‘tipuni’ in South Munger.

Katarni rice is medium slender grained, tall and photosensitive landrace and grain filling occurs in hazy sunshine. It is tolerant to cold but sensitive to rain at flowering. The cooked rice is fluffy, soft, non-sticky, sweet, and easily digestible with pop-corn like aroma.

Harvesting of the crop is done when the panicles are mature and the plants have turned considerably yellow. The crop can be harvested manually by sickles or by combine harvester. After threshing, the grains should be sun dried for storage.

Uniqueness of Katarni rice on Morphological Traits is as given below

• The husk is dark brown. 

• Aroma of both cooked and uncooked rice is strongly scented. 

• Newly milled rice is non-sticky, digestible and sweet and cooked rice is fluffy. 

• The beaten rice (Poha or Chura) of Katarni is scented, very soft and sweet. 

• The leaf and dehusked grains of Katarni give strong aroma.

Health benefits of Katarni Rice are 

• Contains a good balance or proteins, carbohydrates and fibre. 

• Represents a good source of some vitamins and minerals. 

• Low in calories and fat.

GI Tag Registration Date         : 28 March 2018

GI Tag Number                         : 553

Certificate Number                  : 312

Geographical Area                  : Bihar

Special Cover Release Date   : 03 September 2021

Cancellation                             : Bhagalpur 812 001

Type                                          : GI Tag Cover

Cover Identification Number  : BH-11 / September 2021

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130. Bhagalpuri Zardalu

Bhagalpuri Zardalu or Jardalu is early or mid season variety of mango. It is one of the most sought after mango variety from Bhagalpur and adjoining areas of Banka and Munger districts of Bihar. Its fruits are creamy yellow in colour having exceptional fruit quality and an enticing aroma. 

It is fairly heavy bearing in nature and derives its name from Jardalu (apricot), a dry fruit owing to similarity of shape and quality. 

The trees are moderately vigorous, spreading, top round, trunk slender and thicker shoots. The leaves of Zardalu plant are spreading with deep chrysolite green colour.

The fruits are medium, oblong, shoulders unequal, beak distinct to prominent with broad pointed apex. The fruit skin is thin and golden yellow in colour and with small, moderately distinct dots.

Flesh of the fruit is firm to soft, sparingly fibrous and capucine yellow in colour. The flavour of the fruit is very pleasant to delightfully sweet and moderately abundant juice. The stone is medium in size, oblongand covered all over with dense short and soft fibers.

Zardalu mango plants are propagated by veneer grafting. In this method the scion or bud stick are detached completely from the mother plant at the time of grafting. 

Zardalu mangoes are harvested when fruits attain its full size and shoulders of fruit raises above the point of attachment. The peel colour of mature fruit changes from dark green to light green.

Zardalu Mango belongs to Mangifera Indica L species. Biological Classification of this Mango species is as given below:

Kingdom     : Plantae 

Division      : Magnoliophyta 

Class          : Magnoliopsida 

Subclass    : Rosidae 

Order         : Sapindales 

Family       : Anacardiaceae 

Genus       : Mangifera 

Species    : Indica L 

Zardalu or Jardalu as it is also known as, has a rich heritage. The first Zardalu mango sapling was planted in Bhagalpur region by the then Maharaja Rahmat Ali Khan Bahadur of Haveli Kharagpur sometime between 1810 – 1820. Local growers say that this first tree called as the mother tree has been preserved for over two centuries in Tagepur village.

It is a rich source of Vitamin A, B6 and C, potassium, magnesium and copper and packed with antioxidants. This mango has more fibre and less sugar content.

GI Tag Registration Date         : 28 March 2018

GI Tag Number                         : 551

Certificate Number                  : 311

Geographical Area                  : Bihar

Special Cover Release Date   : 03 September 2021

Cancellation                             : Bhagalpur 812 001

Type                                          : GI Tag Cover

Cover Identification Number  : BH-10 / September 2021

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129. Kangra Paintings

Kangra painting are well known pictorial art named after Kangra State, a former princely state of Himachal Pradesh which patronised the art. This art form had remained in vogue in the foothills of western Himalayas and are admired throughout the world. Kangra paintings have no specific dimension. These are painted in small sizes as well as in big sizes on walls, clothes or papers. 

The central theme of Kangra Paintings is love and its sentiments are expressed in lyrical style full of rhythm, grace and beauty. The recurring theme of Kangra Paintings, whether it portrays one of six seasons or modes of music, Krishna & Radha or Shiva and Parvati is the love of men for women and of women for men. In Kangra Paintings the beauty of women comes first and all else is secondary. 

One of the favourite themes is the Rasikapriya of the poet Keshav Das. It derives inspiration from Krishna cult. The Nayak and Nayika in the Rasikapriya are Krishna and Radha, the ideal lovers, symbol of God and Soul. The romances of Heer Ranjha and Sohni Mahiwal are other favourite themes of the Kangra Paintings. The paintings based on Geet Govinda, Mahabharata can also be seen. 

Paper manufactured out of vegetal fibres has been used as carrier for miniature paintings. The most popular fibres used for this purpose are derived from bamboo, flax, jute, linen, and some varieties of grass which are easily available locally. 

The Kangra painters made use of pure colours, like yellow, red and blue and these have retained their brilliance, even after two hundred years. The uniqueness of Kangra Paintings lies in the unique use of lines and fresh colours extracted locally from stones, vegetables and natural sources like metals, minerals and orches.

The colour pigments are used in paintings after mixing them with binding medium with gum made from secretions of various kinds of trees or animal glue. The artists are very careful in the selection of the brushes which they usually make themselves. The traditional brushes are made of squirrel hair.

The execution of a painting is completed in as many as eight stages. The first step for the painting of a picture is to sketch the subject with charred wood on the carrier. In the second stage improvement upon the first sketch is done in sanguine. In the third stage it is drawn with the brush in black colour. 

All the motifs are redrawn over the drawing which is visible under the translucent white ground and other details are added to the drawing in the fourth stage. The fifth stage of the execution of a painting involves the application of all colours. 

After the first coat of colour is dry, the painting is burnished from the back. In the next stage all the colour pigments are laid again in the same order as was done at stage five. After the completion of the second coat, the pigments are again burnished from the back as usual. 

At the seventh stage, the work of khulai (outlining, adding of details, some shading and so forth) is done. This process starts to infuse life in the figures which now appear more prominent as compared to those seen in the former stage of the work where the details were only faintly visible.

The last work to be done in a painting is known as moti-mahavar (pearls and henna). The white used for indicating pearls is a mixed pigment. Mahavar (that is, red lac) wash is given at the lips, fingers, toes and around the feet to complete the makeup of the figure.

Kangra paintings saw a distinctive focus on the feminine beauty and this is clearly seen in their depiction of women in the paintings. The rendering of expression of different moods of the women is incomparable and magnificent and which is not seen in many of the painting styles of different regions.

GI Tag Registration Date         : 31 March 2014

GI Tag Number                         : 381 & 413

Certificate Number                  : 214

Geographical Area                  : Himachal Pradesh

Special Cover Release Date   : 02 September 2021

Cancellation                             : Dharamsala 176 215

Type                                          : GI Tag Cover

Cover Identification Number  : HP/06/2021

This cover has an embossed image of Kangra Paintings. It also has an QR Code on the backside of the cover.

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128. Kangra Tea

Kangra Tea is grown in Kangra Valley consisting of Kangra District, parts of Chamba and Mandli Districts of Himachal Pradesh. Black and Green both kinds of tea are produced in the region which is of high quality and are well known for its distinctive taste, aroma, light in liquor colour content. 

The climate, the characteristic terrain and soil conditions, and the coolness of the snow clad Dhauladhar mountain ranges in Himachal’s famous Kangra region; all play a role in crafting a delightfully distinct cup of quality tea. Particularly the first flush with an aroma and flavor that has an unmistakable tinge of fruitiness.

While the black tea has a sweet lingering after taste, the green tea has a delicate woody aroma. The demand for Kangra tea has been increasing steadily and much of it is bought by natives and exported to Kabul and Central Asia via Peshawar. 

Biological classification of Kangra Tea is as given below

Kingdom   : Plantae

Phylum     : Tracheophytes

Class        : Eudicots

Order        : Ericales

Family      : Theaceae

Genus      : Camellia

Species    : simensis

Kangra tea is derived from the leaves, buds and tender stems of the plants. The process of black tea manufacture involves plucking of green leaves by hand, then they are brought to factories and spread out on bamboo trays for withering. The withered leaves are subjected to rolling propelled by steam or water. 

The rolled leaves are then exposed for fermentation and then re-rolled. They are then passed through drying machine or over charcoal fires in grates. The dried tea is then packed. Good Quality tea is packed in Lead and wooden cases while coarse grade in coarse bags.

For green tea manufacturing, the leaves were scorched in heated pans and rolled off at once by hand and then cooked upon in the same pans. 

Now a days modern techniques are used to reduce the time of withering using inherent biochemical reactions. Predominant kinds of black tea were Pekoe, Pekoe Suchong, Coarse Tea and Fennings. While in Green Tea Hyson, Young Hyson and Coarse Grades were the popular types. 

Kangra Tea with perfect blend of liquor and flavour has bountiful of health nourishing natural products. Kangra Tea leaves have up to 13% catechins that are saved with high efficiency whole leaf – orthodox manufacture. These poly phenols are proven antioxidant, hypolipidemic, hypotensive, anticarcinogenic, diuretic and antimicrobial. It has also 3% caffeine and amino acids like theamine, glutamine and tryptophan – the important vitalisers.

With delicate musky and floral notes, accented by hints of fruity undertones, Kangra tea is a tea lover's dream come true. Savour every sip and discover why this tea is considered one of the finest in India, sought after by connoisseurs and appreciated for its unique flavour and health benefits.

GI Tag Registration Date         : 12 December 2005

GI Tag Number                         : 25

Certificate Number                  : 20

Geographical Area                  : Himachal Pradesh

Special Cover Release Date   : 02 September 2021

Cancellation                             : Palampur 176 061

Type                                          : GI Tag Cover

Cover Identification Number  : HP/05/2021

This cover has an embossed image of tea cup and tea leaves. Apart from that Kangra Tea dust sample is also pasted in the shape of tea leaf. It also has an QR Code on the backside of the cover.

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127. Mysore Agarbathi

Mysore Agarbathi or Oodabathi as it is known in Kannada is a variety of incense sticks manufactured using locally grown ingredients which was found only in state of Karnataka. When lighted these sticks diffuses fragrance. They are mainly used in places of religious worships as well as at residences.

The use of incense, sandalwood, camphor, musk and saffron have existed since vedic periods. Agarbathi finds a place in all mantras chanted during poojas. For example – Dhoopam Samarpayami or Sasangam Samrpayamai. Agarbathi is an extension of Dhoopa which is normally in the form of small billets / sticks. 

Dasanga is in powder form and sprinkled over fire, emits fragrance. Doopa are smaller sticks which does not have bamboo at its core. Agarbathis are rolled over bamboo and emits continuous fragrance through smoke. 

Raw materials for making these sacred incense products are the same. Traditionally they are rolled by hand. Use of incense sticks become much prevalent during Maurya, Gupta and Mughal periods.

The art of agarbathi making originated in Cauvery Delta region during Maratha rule, and flourished in Bengaluru and Mysuru region after few families migrated to this region. The manufacture of agarbathi as an industry was started approximately in 1885 in the then princely state of Mysore (now part of Karnataka). Now 70% of agarbathis produced from India is from Karnataka.

Agarbathi is traditionally manufactured by using aromatic materials found in nature and when burnt, spreads in fragrance, through the medium of smoke. Fragrances of each agarbathi product is obtained by using various combinations of aromatic substances to improve fragrances resulting in standalone products. 

Herbs, flower petals, roots, barks, natural essential oils, resins, charcoal and the like are finely ground into smooth paste and then rolled on to a bamboo stick and then dried undersun. Special wood like sandalwood (especially Santalum album) and Ailanthus malabaricum (which yields halmadi) and other natural ingredients used in the production were geographically available only in Karnataka.

Certain type of bathis  known as Gila Dhoop were manufactured as wet bathis, which burns slowly. These Gila Dhoop are typically used in the northern parts of the India especially in Punjab and Haryana.

The uniqueness of agarbathi is that the fragrance which emanates before burning and after burning need not be similar. The heat generated when agarbathi is burned transform the aroma ingredients  and bolster it to arrive at its own fragrances.

GI Tag Registration Date         : 02 June 2005

GI Tag Number                         : 13 & 18

Certificate Number                  : 11

Geographical Area                  : Karnataka

Special Cover Release Date   : 31 August 2021

Cancellation                             : Bengaluru 560 001

Type                                          : GI Tag Cover

Cover Identification Number  : KTK/34/2021

Each cover is numbered and 3000 covers are issued in Total. 

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126. Marayoor Jaggery

Marayoor Jaggery locally called as Marayoor sharkara is the unrefined, concentrated product of cane juice obtained from sugarcane grown in Marayoor and Kanthalloor panchayaths of Idukki District, Kerala. Cane Sugar is a traditional sweetening agent and is also used in Ayurveda medicines.

Marayoor Jaggery is produced in farm sheds from sugarcane juice extracted by crushing the cane in electric crushers, then evaporating the juice by boiling in big pans made of copper/ GI sheets, on country kilns using the sugarcane trash as the fuel. 

The pan will be removed from the fire at a particular temperature (decided through manual testing using traditional knowledge) and then will be allowed to cool, to make Jaggery balls (unda), while hot, with hands. 

In general Marayoor Jaggery is prepared in ball form (undasharkara) but, minor quantities, are also produced in powder and liquid forms. No natural or synthetic colouring agents and artificial sweetening agents are added in this Jaggery.

The colour is brown to dark brown. The Jaggery balls have medium hardness. Marayoor Jaggery is available in well dried form with firm consistency and non-sticky nature. It has characteristic taste and flavour. Non salty sweetness is the unique characteristic feature of this Jaggery. It is having less dirt and water insoluble matter.

The area of production of this Jaggery fall in the rain shadow region and the quality of Marayoor Jaggery is attributed to the low temperature prevailing in the area, soil characteristics, quality of water used for irrigation and Jaggery production, the traditional methods of production, and sugarcane varieties used in cultivation

Generally, Marayoor sharkara has a total sugar percentage of 77.8 to 96.5%, sucrose content of 63.0 to 80.0% and reducing sugar of 7.3 to 10.35%. High content of iron (11.0 - 26.0%), potassium, calcium and low content of sodium are other features of this Jaggery, adding to its nutritional benefits

It is believed that Marayoor Jaggery has medicinal properties. This Jaggery is used in the preparation of many Ayurvedic medicines. Famous Ayurveda medicine manufacturers in Kerala like Oushadi and Nagarjuna takes this Jaggery for the preparation of Ayurveda medicines. 

It is also used for the preparation of unique sweet dishes in temples in Kerala. Jaggery in general contains natural phyto-chemicals, which activates the digestion and helps in correcting digestive problem. Use of Jaggery with black pepper increases appetite. 

Jaggery contains many vitamins and minerals. High iron content in Jaggery is good for small school children. It is added in the preparation of medicines used for increasing haemoglobin level.

GI Tag Registration Date         : 06 March 2019

GI Tag Number                         : 613

Certificate Number                  : 341

Geographical Area                  : Kerala

Special Cover Release Date   : 31 August 2021

Cancellation                             : Maraiyur 685 620

Type                                          : GI Tag Cover

Cover Identification Number  : KL-15/2021

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