277. Mithila Makhana

Mithila Makhana (botanical name: Euryale ferox Salisbury) is a special variety of aquatic fox nut cultivated in Mithila region of Bihar. Makhana is also termed as Makhaan in Maithili. It is an auspicious ingredient in offerings to the Goddesses during festivals and is used to show reverence. It is one of the three prestigious cultural identities of Mithila: Pond, Fish and Makhan

“Makhana” is derived from the Sanskrit word for grain Mak. Mak is the meaning of sacrifice. Grain that is widely used in sacrifice. Mithila Makhana has Large spherical leaf, dark purple flowers, medium to large size fruit; bold, small, round, oval, smooth and slightly rough outer seed coat surface with thick to very thin seed coat in comparison to other genotypes.

Mithilanchal region (holy land of Ma Vaidehi / Sita) of North Bihar is the principal area of its present existence where it is extensively cultivated considered as a potential aquatic cash crop besides extensive and intensive cultivation of this crop in lowland field condition in Mithilanchal region of Bihar.

Image credit: indiamart.com

Biological classification of Mithila Makhana is as given below.

Kingdom     : Plantae 

Division      : Magnoliphyta 

Class          : Magnoliopsida 

Order         : Nymphaeales

Family       : Nymphaceae 

Genus       : Euryale

Species    : Ferox

In a Sanskrit Book Shardhchintamanih it is mentioned that Makhana is grown water bodies, their rhizomes, seeds and pop are used as eatables by making different types of food ingredients. In religious and cultural functions in Mithila region of Bihar can’t be started without offering of Makhana to Goddess. It symbolises like rising sun

Harvesting and processing (roasting and popping) of Makhana seed to popped lava by traditional method is a unique and indigenous techniques of fishermen community of Mithilanchal region of Bihar.

It is one of the most common dry fruits utilized by the people due to low fat content, high contents of carbohydrates, protein and minerals. Both raw and fried Makhana are fairly rich in essential amino acids. Edible perisperm constitutes 80 per cent starch. Makhana is a store house of macro and micro-nutrients. 

The seeds are eaten raw or roasted. The seeds are sold in market and used as a farinaceous food. A lot of medicinal uses are recommended in the Indian system of medicine. Makhana is recommended for treatment of diseases regarding respiratory, circulatory, digestive, excretory and reproductive systems, etc. 

Ayurveda, the Indian system of medicine recommends makhana to be beneficial in Tridosas (the seminal Ayurvedic theory of diagnosing diseases on the basis of three principal defects of the body), especially in Vata (rheumatic disorders) and Pitta (bile disorders). 

GI Tag Registration Date         : 16 August 2022

GI Tag Number                         : 696

Certificate Number                  : 421

Geographical Area                  : Bihar

Special Cover Release Date   : 05 September 2021

Cancellation                             : Darbhanga 846 005

Type                                          : Special Cover

Cover Identification Number  : BH-13/September,2021

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243. Dalle Khursani

Dalle Khursani is the local name for Red Cherry Pepper (Capsicum annum var cerasiforme), cultivated in the mid hills of Sikkim State and Darjeeling district of West Bengal. It is well known for its unique flavour and high pungency. 

It is perennial crop characterized by small to medium sized pods. There is much diversity in Red Cherry Pepper pod viz. dropping pod, erect pod, yellow pod, round pod etc. The crop can be grown round the year under protected condition. Dalle khursani is almost round cherry size and bright red when fully ripen.

Image credit: darjeelingconnection.com

The high flavour is the unique characteristic of this chilli. Besides capsaicin which produces pungency, it contains carotenoids and phenolic compounds and is being used as natural pigment and anti - oxidant agents. It is used in a multitudes of food preparations and marketed in different regions. Fruits are also used making pickle, paste, powder and dry chilli. This chilli has also many medicinal properties.

Dalle khursani are high in vitamin A, vitamin E, and potassium, and low in sodium. Vitamin C is sensitive to heat and drying but vitamin A is very stable, and paprika and dried chilli both contain relatively high amounts of this important nutrient. 

Dalle khursani are well-known for their health benefits. Herbalists have long promoted peppers for their health enhancing effects. These include clearing the lungs and sinuses, protecting the stomach by increasing the flow of digestive juices, triggering the brain to release endorphins (natural painkillers), making the mouth water, which helps to neutralize cavity-causing acids, and helping protect the body against cancer through antioxidant activity

Very addictive, this chilli is a favourite side-dish with the usual 'daal-bhaat' in the Nepal-Sikkim belt. Commonly used for chutneys and sauces along with momos, it is regularly consumed in winters as it keeps the body warm. Giving the sweet-tingly taste, Dalle has now become a very widely used chilli in the North Eastern regions of India due to its addictive taste. It is also eaten with rice alone in many villages of Sikkim to cancel out the intense heat.

There are many homemade recipes using Dalle khursani like Chicken chilli, Dalle achaar etc. But the most infamous one of them is the fermented Dalle along with yak-buttermilk (also known as soft Churpi). The most commonly used form of it is the fermented pickle. From pickles to pizzas inhabitants keep experimenting with food using it. The popular red chutney accompanying Momos most popularly uses this chilli.

GI Tag Registration Date         : 14 September 2021

GI Tag Number                         : 636

Certificate Number                  : 414

Geographical Area                  : Sikkim, West Bengal

Special Cover Release Date   : 31 December 2021

Cancellation                             : Siliguri 734 001

Type                                          : GI Tag Cover

Cover Identification Number  : WB/36/2021

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242. Wooden Mask of Kushmandi

Wooden Mask of Kushmandi also known as Gomira Dance Mask is a ritualistic non-Vocal dance form Mask worn by the local communities during the performance, to usher in Good forces and drive out Evil forces from the Villages.

Kushmandi of Dakshin Dinajpur, West Bengal is home to crafts persons who are involved in making wooden masks locally called as Mukha. Bold demonic look is the characteristic feature of the masks. The wood crafted Gomira masks represent the characters of the two distinct forms of dance – the Gomira and the Ram-Vanwas.

Image credit: thigma.art

The wooden mask of Kushmandi is mainly of two types, one that is used in house hold for the decoration purposes and the one that is used in the traditional Gomira dance. The two types of masks are made by the same process and materials, with some difference between them.

If the mask is to be used for the purpose of dancing, only then the eyes, mouth, etc are hollowed out. The masks that are crafted for the decoration purposes are also bulkier and heavier than the mask used in Gomira dance.

The word Gomira is a colloquial form of the root word Gram-Chandi, a female deity. The exact origins of this craft and the dance are not exactly traceable. It is supposed to arise from Buddhist and pre-Aryan sources. It is usually organized within the Bengali months of Baisakh - Jyestha Asarh, corresponding to mid-April to mid-July of English calendar.

The craft of mask making is intrinsically connected with the rituals practiced in Dakshin Dinajpur. Each character has a name and a story with mythological connect. The masks are worn during performance as part of ritual activity. This is the aspect which makes it unique.

The mask is made from a single log of wood. There is no joining of multiple logs or wood block. Initially the masks were made from pure woods such as wood from Neem tree, as per Hindu mythology. Mostly the artists use wood from gamar tree (Gmelina arborea). Locally available and cheaper wood such as mango, pakur, kadam, gamhar and teak are also used.

Wood pieces are kept submerged in large reservoirs containing water for seasoning and then the pieces are taken out after a week and sun-dried. The basic form emerges first with the use of the adze, followed by emphasis on facial features.

Although the masks used for dance are brightly painted, decorative masks are made without paint. In some cases a black hue is used which comes from the fruits of the tree called ‘Basatbot’. Gomira masks were painted with natural dyes. Red dye was made from segun (Teak), green from seem (a form of bean), violet from jamun (Syzygium cumini) and black from Jia tree (Lannea coromandelica).

The mask gets a coat or two of natural varnish, which provides smoothness to the mask and ensures durability. Terpenes are mostly used for this purpose which is collected from the locally available Pine tree.

It easily hangs on the wall using a single nail or screw via the attached hanger on the back. A wonderful and colourful addition to any room, and a great housewarming gift for both friends and family. Recently the artists are making diversified products in the form of small fridge magnets, lamp shades etc.

GI Tag Registration Date         : 28 March 2018

GI Tag Number                         : 566

Certificate Number                  : 319

Geographical Area                  : West Bengal

Special Cover Release Date   : 31 December 2021

Cancellation                             : Siliguri 734 001

Type                                          : GI Tag Cover

Cover Identification Number  : WB/33/2021

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241. Gulbarga Tur Dal

Gulbarga Tur Dal is a local variety of Pigeonpea (Cajanus cajan (L.) Millsp. ) grown in Karnataka, which is brown in colour and popularly known as Gulyal, Chaple, Bennur local in the market. The crop pods turn brown when ripened and the market cycle for this crop usually starts during the month of October-November. 

Plants of Gulbarga Tur Dal grows with semi spreading branch habit. Flower colour is yellow, with very sparse red stripes on base petal. Gulbarga Tur Dal whole grain is round in shape and ideal for millers as compared to the other tur grains. Gulbarga Tur is brown in colour and Dal is orange yellow in colour, Split Dal is very Attractive, dal edges are very clear.

Image credit: gitagged.com

Biological classification of Pigeonpea is as given below.

Kingdom     : Plantae 

Division      : Magnoliophyta 

Class          : Magnoliopsida 

Order         : Fabales

Family       : Fabaceae 

Genus       : Cajanus

Species    : Cajan

Farmers are cultivating this variety by practicing intercropping methods with crops like Green gram, Blackgram, Soybean, Sesamum etc. and usually sow preserved seeds from previous year’s yield for cultivation. This local Tur Dal is quite unique as compared to the other varieties of tur cultivated in various parts of Karnataka in terms of taste, aroma, lesser cooking period and higher shelf life quality.

Gulbarga Tur Dal is famous for its unique taste, aroma and shelf life which is due to the richness of calcium (Ca) and potassium (K) in the soils of the region, along with high milling qualities. The milling quality of the dal is high due to the spherical nature of the dal grains which make it a premier quality dal, called “patka dal”. 

The plant of the variety is very useful in all dimensions such as food, feed and household items. Food as in – rich protein source and a main element in the daily diet of people. Feed is to –its broken seeds, skin and pod walls are fed to domestic animals. The dry stems are used as domestic fuel, preparing compounds, walls, sheds and thick broom sticks for sweeping.

GI Tag Registration Date         : 14 August 2019

GI Tag Number                         : 593

Certificate Number                  : 353

Geographical Area                  : Karnataka

Special Cover Release Date   : 30 December 2021

Cancellation                             : Kalaburagi 585 101

Type                                          : GI Tag Cover

Cover Identification Number  : KTK/29/2021

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240. Balaramapuram Sarees and Fine Cotton Fabrics

Balaramapuram Sarees and Fine Cotton Fabrics are traditional handloom products woven with kora white cotton yarn (grey or unbleached or non-dyed yarn) of finer counts from Kerala. The major items manufactured from Balaramapuram are Grey Saree, Dhoti (also known as Veshti or Mundu), Set Mundu (Pudava & Kavani or Mundum Neriyathum) and Ladies Dress Material (Punjabi Dress).

The combination of Dhoti and shirt is the traditional outerwear of the adult male in Kerala. The traditional outerwear of the women folk is called Set mundu, a combination of Dhoti for covering the lower part of the body and Kavani (or Neriyathu) to wrap around the upper portion of the body like dupatta. Pudava and Kavani is the traditional wedding dress of the brides in the southern part of the state. The Set Mundu has been replaced with Grey Saree and Ladies Dress Material.

Image credit: keraloom.in

The handloom weaving in Balaramapuram dates back to this era of the Travancore history (about 200 years ago) and is associated with the royal family of Travancore. Shri. Ummini Thampi, the Dewan of the then Maharaja, His Highness Maharaja Balarama Varma (from 1798 to 1810), brought weaving families from Valliyoor, in Tirunelveli District of the present Tamilnadu state. 

They were brought to weave and supply cloths to the members of the royal family. The King allotted separate streets to them and gave financial assistance initially to start the business. It is due to the earnest and sincere efforts made by His Highness Maharaja Balarama Varma by whose name the place Balaramapuram is presently known; the handloom weaving has become popular and developed into an important industry.

The materials used for the weaving are cotton and Zari (Kasavu) or dyed yarn. The quality of the cotton and the comfort one enjoys by wearing these products are the major attractions of “Balaramapuram” products. 

The weavers use primitive type throw-shuttle pit-looms for the production of exclusive traditional products with pure zari. In those cases where there is no usage of pure zari, the weavers are opting for fly-shuttle pit looms for weaving. The usage of frame looms for the production of traditional products with counts 80s and above are rare due to technical difficulties.

Another specialty in the technology used in Balaramapuram is the “Reeds” used in the weaving looms which are made out of bamboo pieces. This, according to the traditional weavers, helps them to adjust the gap between yarns, which is very narrow when compared to the clothes manufactured using metal reeds.

In this cluster, the traditional method of ‘street warping’ and ‘brush sizing’ is practiced for Sizing. Natural materials such as rice starch, coconut oil and rice gruel form the important ingredients for the sizing material. The street warping and sizing is carried out in separate streets designated for this purpose.

The Weavers normally avoid any type of improved appliances such as Dobby, Jacquard, Jala, etc. for making designs in the cloth. The weavers use a unique technique by which each end is separately controlled by hand to interlace with the weft wound in small pirns known as lace weaving.

The technique of weaving the superfine fabrics has spread from Balaramapuram to the surrounding areas and now the Balaramapuram traditional products are manufactured in many villages/panchayaths of the district. The traditional handloom products of Balaramapuram are well known for its simplicity, use of natural materials and exquisite designs with unrivalled craftsmanship.

GI Tag Registration Date         : 19 March 2009

GI Tag Number                         : 152

Certificate Number                  : 120

Geographical Area                  : Kerala

Special Cover Release Date   : 29 December 2021

Cancellation                             : Thiruvananthapuram GPO 695 001

Type                                          : GI Tag Cover

Cover Identification Number  : KL-21/2021

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239. Maddalam of Palakkad

Maddalam of Palakkad is a percussion instrument used in Kerala for the temple art forms like Kathakali, Panchavadyam, and Keli etc. Maddalam is considered to be a divine instrument or “Deva vadya” on account of its inclusion as a major accompaniment in the dance of Shiva. Maddalam dates back to 13th century.

Panchavadyam, an ensemble of five percussion instruments, is traditionally associated with temple festivals in Kerala. Panchavadyam (the five instruments) is a unique art in which sound emanating from five musical instruments (Maddalam, Idakka, Timila, Kombu and Elathalam) and two auxiliaries, Sankku (conch) and Kuzhal, in varying pitches are synchronised. It is an indispensable accompaniment for the Kathakali and Mohini Attam dance forms.

Image credit: globalinch.com

Maddalam considered being a divine instrument is a form of traditional and cultural expression. It is an essential accompaniment of Panchavadya and is traditionally associated with temple festivals in Kerala. It is made only in Palakkad district of Kerala. The artisans of this area are skilled in the art of making of Maddalam.

Made from animal leather and indigenous wood, such as karingally, chempakkam, and jackwood, skilled craftsmen stretch the leather tight and bind it to the wood strips. This is done with the help of a paste of boiled rice and charcoal called choriduka. This binding is done in such a way as not to interfere with different sounds that can be extracted from the two sides of the drum.

Specialized tools are required for the manufacturing of Maddalam like Valuchu Uli (a bent chisel), Vattavayam Ulli (a chisel with a curved end), Irumbu Kotti (iron tools used for hitting), Kai Eda Tharan Uli (specially shaped chisels), Kodil (a plier), Tiruli (a pointed tool for making holes in leather), Koluthu and Kacha (a hook and cloth tied around the waist for tightening ( used for scraping leather).

Cylindrical in shape maddalam is chiseled out of a single piece of wood. The hollow ends of this elongated chiseled out drum are tightly strapped with a combination of cow and buffalo leather to create the required percussion impact. Cow hide is used for the inner ring whereas for the outer ring buffalo hide is used. 

At the center of the right end is a permanent spot of black paste. This black spot helps the drummer create special tones. There are two varieties of maddalam- Suddha maddalam and Toppi maddalam. The former is tied around the waist of the drummer with a cloth while the latter is a smaller version suspended from the neck.

GI Tag Registration Date         : 22 April 2008

GI Tag Number                         : 59

Certificate Number                  : 65

Geographical Area                  : Kerala

Special Cover Release Date   : 27 December 2021

Cancellation                             : Palakkad HO 678 001

Type                                          : GI Tag Cover

Cover Identification Number  : KL-51/2021

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India post has issued a commemorative stamp on Maddalam of Palakkad. Images are furnished below

Handicrafts of India 
Geographical Indication (GI) registered Handicraft Products
Issued on 31 December 2018