Indian Astronaut Shubhanshu Shukla to Carry Halwa and Aam Ras to Space: A Taste of Home Aboard the ISS
In a historic milestone for India’s growing footprint in space exploration, Indian Air Force Group Captain Shubhanshu Shukla is preparing to become the first Indian to travel to the International Space Station (ISS) under the Axiom Mission 4 (Ax-4), scheduled for launch in June 2025. What sets this mission apart from previous international collaborations is not only India’s growing technological involvement but also a heartfelt cultural gesture: Shukla will carry with him a piece of home in the form of traditional Indian foods—moong dal halwa and aam ras (mango nectar).
This unprecedented culinary inclusion is part of a broader effort by the Indian Space Research Organisation (ISRO), in collaboration with the Defence Research and Development Organisation (DRDO), to develop culturally familiar, nutritious space food options for Indian astronauts. The initiative also dovetails with India’s preparations for its ambitious human spaceflight program, Gaganyaan, projected to launch in the coming years.
The Mission: A New Chapter for Indian Spaceflight
Group Captain Shubhanshu Shukla will serve as the pilot of the Ax-4 mission alongside veteran American astronaut and mission commander Peggy Whitson, along with two mission specialists from Hungary and Poland. This 14-day mission aboard the ISS represents a significant leap in India’s participation in international crewed space missions. It offers a strategic and technical rehearsal for ISRO’s future space ventures, including long-duration human habitation in orbit.
Shukla’s role as pilot underscores India’s strengthening capabilities in human spaceflight operations and its desire to be recognized as a serious player in space technology on the global stage.
A Culinary First in Space
The decision to send Indian comfort foods like moong dal halwa and aam ras into space reflects a growing awareness of the psychological and cultural importance of food in long-duration missions. The selected menu also includes rice dishes tailored for microgravity environments. Developed by DRDO’s Defense Food Research Laboratory in Mysuru, these meals are vacuum-sealed, high in nutritional content, and designed to remain palatable and stable in space.
The inclusion of these dishes aims not only to make astronauts feel closer to home but also to evaluate how such traditional Indian foods behave in zero-gravity environments. The results could pave the way for more diverse menus for future space travelers, especially those from India, and contribute to nutritional planning for ISRO’s Gaganyaan mission.
Experiments with Indian Superfoods
Food, however, is not just for comfort on this mission. Shukla and his international colleagues will also conduct scientific experiments centered on agriculture and human biology. One of the key research areas includes studying the germination of Indian superfoods like moong (green gram) and methi (fenugreek) in space. These crops were chosen for their high nutritional value, short sprouting cycles, and potential as sustainable food sources in extraterrestrial environments.
Researchers aim to better understand how microgravity affects seed sprouting, plant development, and nutrient retention. If successful, such experiments could inform future strategies for growing food on long-duration space missions, including lunar and Martian outposts.
A Gateway to Gaganyaan
The Ax-4 mission is more than a symbolic victory; it represents a tangible step in India’s journey toward indigenous human spaceflight capability. Lessons learned from Shukla’s experience—both in space systems management and human physiological responses to space environments—will directly benefit the Gaganyaan program.
India’s first crewed mission, Gaganyaan, aims to place Indian astronauts in low-Earth orbit for up to seven days using ISRO’s GSLV Mk III rocket. The agency is rigorously testing life-support systems, crew modules, and safety protocols in preparation.
A Human Touch to Space Exploration
At the heart of this mission lies a compelling narrative of cultural pride and innovation. While Indian scientists and engineers have already demonstrated prowess in launching satellites and interplanetary probes, this mission marks the dawn of India’s entry into sustained human space exploration. It blends scientific rigor with emotional resonance—something as simple yet profound as the aroma of halwa and sweetness of aam ras floating in microgravity encapsulates what it means to carry one’s identity beyond Earth.
Group Captain Shubhanshu Shukla’s journey will not only advance India’s scientific ambitions but also carry forward the intangible heritage of flavor, tradition, and homeland. In doing so, India affirms that in space, as on Earth, cultural identity matters.
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