No matter where they go across the globe, one thing an Indian cannot live without is their home food. The dal chawal and khichdi are what make their stomach and heart happy at the end of the day, even if it is in space. When Indian astronaut Shubhanshu Shukla travelled to the International Space Station (ISS) in June 2025, he carried a taste of home with him, but only a small part of what scientists had originally hoped to send.Speaking on a podcast with Raj Shamani, Shukla revealed that the Defence Food Research Laboratory (DFRL), which is developing space food for India’s upcoming Gaganyaan mission, had prepared an extensive menu of Indian dishes for space qualification. The original menu included favourites such as khichdi, pulao, vegetables and numerous other Indian dishes. However, after rigorous testing only three items- Gajar ka halwa, Moong gal ka halwa and Aamras were certified for the flight.“We tried to take Indian food. DFRL, which is under DRDO and is making food for the Gaganyaan mission, wanted to qualify as much food as possible so it could eventually be certified for space,” Shukla said. But getting food approved for space is far more complicated than simply preparing a meal.
Missing home
Shukla added that despite carrying a taste of home with him, by the 13th day of his mission, he began craving familiar flavours. “I started craving salty and spicy food,” Shukla recalled. “I even called my flight surgeon and asked if I could get something salty.”His wish finally came true after landing back on Earth, when his Indian flight surgeon welcomed him with banana chips and bhakarwadi, simple snacks that after weeks in orbit, were a welcome reminder of home.
Why not space?
According to Shukla, there was no single reason why his remaining dishes failed to make it aboard. One of the biggest challenges was time. “They wanted to do more tests, but we did not have enough time. So only three foods could clear all the qualification requirements,” he explained.While Shukla could not consume the three certified Indian dishes, the rest of the international crew sampled them in space. “I couldn’t eat any Indian food as all three items were shared with my crewmates, and they really enjoyed them. What better way to be in space than sharing food?” he said.Food flown to space must undergo extensive testing to ensure it remains safe, nutritious and stable for months without refrigeration. It must also withstand launch vibrations, operate safely in microgravity, avoid producing floating crumbs or excess moisture and meet strict microbial safety standards.Moreover, life in microgravity changes the human body in unexpected ways. Fluid shifts toward the head often leave astronauts feeling as though they have a blocked nose, reducing both taste and smell, which is why food with spicy and intense flavours is preferred. Additionally, NASA’s space meals are generally prepared with lower sodium levels to protect astronauts’ health during long-duration missions.Foods like tortillas are used instead of bread to stop particles from floating into electrical panels and seasonings like salt and pepper are dissolved into liquid forms rather than used as shakers.The experience is expected to provide valuable lessons for DFRL as it continues developing a wider range of Indian space foods for future Gaganyaan astronauts, ensuring that India’s first human spaceflight crew can enjoy a richer menu while living and working in orbit.
