Belgium - Belgium Chocolate Taste 2013

Five Divine Chocolate Creations

In Britain we are one of the greatest consumers of chocolate so it’s not surprising we even have a week-long celebration dedicated to one of our favourite snacks made from cocoa beans. Yes it is National Chocolate Week, so for all the chocoholics out there we’ve discovered a few unexpected creations to share and admire.

Belgium’s Chocolate Stamps

Belgium is known for making some of the finest chocolates in the world. Indeed the country’s love of it goes back to the 19th century when cocoa was shipped there from Congo. It was the invention of a chocolate shell with a soft centre we all now call Praline way back in 1912 which led to the Belgian industry becoming world famous as it is today.

In 2013 they took things a whole lot further by issuing a limited edition of chocolate flavoured stamps with an aroma to match! More than 500,000 stamps were printed on special paper with a cocoa-scented varnish and glue that tasted and smelled like it when licked.

Papua New Guinea - Traditional Salt Making 2016

Technical Details:
Issue Date: 28 October 2016
Stamp Size: 38 mm x 50 mm
Souvenir Sheet Size: 175 mm x 90 mm
Sheetlet Size: 175 mm x 90 mm
Denomination: K1.45, K2.00, K5.00 & K6.60
Sheet Contents: 25
Format: Horizontal
Perforation: 2 mm
Colours: Full colour process
Paper: 102 gsm
Gum: Unwatered mark, PVA Gummed
Printing Technique: Multicolour Offset, Lithography
Designer: Kin Kaupa / Salvatore Brere
Printer: Southern Colour Print - NZ

Traditional Salt Making - Papua New Guinea

Post PNG in it’s continued effort to document traditions of Papua New Guinea, in this stamp issue of Traditional Salt Making features the traditional way of extracting salt from the Wara Sua (Pilme) area of Simbu Province. This process is by extracting natural salt from sulphuric creeks, and this method has been handed down from generations to generations. This method not only enriched their food but also lifted the Keri tribe’s social status in the area.

The process on how to go about extracting the salt happen through a dream by two brothers from their encounter with a ghost in the form of a beautiful maiden when returning from a courtship dance that night and discover the creek at Pilme where the sulphuric creek is.

That night after meeting the ghost in the form of the beautiful maiden, they both had the same dream about how to extract and make traditional salt from that strange tasting creek they discovered. In the morning they gather the villagers together and all went to the creek, and there they both demonstrated what they learn from their dreams. After weeks of trials and errors, at last they produce the finest white substance for the first time in the area. The villagers taste the white substance and also apply some to their freshly cooked pork and vegetables. Their food now tastes more delicious then before, from there-on the skills learn were shared among young men from Keri - the pioneer students to learn the trade of Traditional Salt making.

The process itself takes up to four weeks and requires careful attention in observing and handling throughout the process, until in the fourth week the white crystal cube product is produce.

The cubes are stored in smoked banana leafs and decorated with beautiful leaves before making them available for consuption and to trade for pigs, use for bride price and other important events.

Papua New Guinea - Cooking Method 2013

Technical Details:
Issue Date: 06 November 2013
Stamp Size: 40mm x 30mmSOUVENIR
Sheet Size: 86mm x 116mm
SHEETLET SIZE86mm x 116mm
Denomination: K1.30, K1.30, K6.00 & K8.70
Sheet Content: S25 stamps
Format: Horizontal
Perforation: 2mm
Colours: 4 colour Process
Paper: Tullis Russel Non Phosphor
Gum: Unwatered mark, PVA Gummed
Printing Technique: Multicolour Offset, Lithography
Designer: Yang Yansom - Post PNG Philatelic Production
Printer: Henan Post Printer - China

Papua New Guinea Cooking Methods

Post PNG, in its effort to continually promote traditional methods, has released another stamp issue featuring cooking methods in Papua New Guinea. Cooking Methods, as featured are just a few of the many used. Their applications vary from area to area.

In this issue, featured on the four postage stamp sets are four different methods of cooking; boiling of food over open fire in clay pot, drying or smoking of fish on a raised bed of about a meter over open fire, drying of fish inside a clay jar with holes at side of the jar and roasting of food over very hot embers of an open fire.

In rural Papua New Guinea, majority in the very remote areas prefer the traditional methods to cook their food. Most cook over an open fire.

Food is either wrapped in leaves or placed directly into the fire. In some areas the food is cooked in clay pots or green bamboo placed in the fire.

Stamp Sets:
K1.30 – Food boiling in clay pot
K1.30 – Fish drying on platform
K6.00 – Fish drying in a clay jar
K8.70 – Corn roasting over the fire

Sheetlet:
K1.30 – Dugged mumu pit
K1.30 – Stones been heated
K6.00 – Food placed in mumu pit
K8.70 – Covered mumu with fire on top

Souvenir Sheet:
K10.00 – Aigir, hot stones steaming in pot

Vanuatu - Vanuatu Cocktails 2014

Technical Details:
Issued : 05 August 2014
Designer: Denise Durkin, Wellington, New Zealand
Printer: Southern Colour Print, Dunedin, New Zealand
Process: Offset Litho
Stamp Size: 41.00mm x 32.00mm 4 x vertical
Perforation: Gauge Die-cut only.
Paper: 210gsm Avery Dennison B90 Kraft Back Adhesive
Denominations: 70, 100, 180 and 250 vatu

Vanuatu Cocktails - Cocktails in Paradise

Your plane has landed, you have checked in to one of the stunning resorts – time to let the holiday begin! The white sand of the beautiful beaches or the turquoise pool beckons. The warmth of the sun is only surpassed by the cocktail you have ordered. This work of art tastes as good as it looks. 

Vanuatu is a land of diversity and amazing contrasting beauty – from clear coral seas and picturesque islands to rain forests and fiery volcanoes, the scenery of Vanuatu defies description. Picture the gentle swaying coconut palms framing the stunning sunsets. Imagine the rugged forests of the interior trying to hide the immense cascading waterfalls. Dream of the flora and fauna panoramas with colourful birds and flowers matching another world of tropical fish and coral underwater.

You have come for the clear blue water, the swaying palm trees, the friendly people, the astonishing scenery so toast the beginning of your holiday in Vanuatu ! Your stunning cocktail and beautiful Vanuatu. A taste of Paradise.

Vanuatu - Vanuatu Fine Cuisine 2015

Technical Details:
Issued : 11 November 2015
Designer Denise Durkin, Wellington, New ZealandPrinter: Southern Colour Print, Dunedin, New Zealand
Process: Offset Litho
Stamp Size: 50.00 mm x 25.00 mm vertical
Perforation Gauge: 14.00 x 14.40
Paper: 103gsm Tullis Russell Yellow/Green phosphor paper.
Denominations: 120 vatu x 4

Vanuatu’s restaurants have risen in stature to rightfully claim the reputation as the culinary capital of the Pacific. The showcasing of Vanuatu’s unique local organic produce, especially magnificent beef, indigenous fruit and vegetables and local seafood has seen tourism boom with many seeking a “gastronomic adventure”.

The gourmet dining cuisine set in beautiful open-air restaurants with al fresco dining overlooking Vanuatu’s stunning scenery has developed from a focus on excellence and help from the Vanuatu Chefs Association who encourage the employment of local staff. This direction led to an international judge in a recent hospitality competition describing his sentiments towards the competing Chefs as:

“I’m in awe of the creativity they are displaying within their culture and how all of them made dishes that are recognisably ni-Vanuatu. Chefs often feel they have to add something from outside. All the dishes told a story, with great counterpoints, contrasts, textures and flavours.” Featuring organic beef, lobster, deep sea poulet, crab, shellfish and unique Vanuatu pizza are all contributing to this highly respected international reputation. This distinctive cuisine, complemented by international wines, has made dining in Port Vila and surrounding area a must for any visitor. Eratap, Francesca’s, The Havannah and L’Houstalet are excellent examples of this fine cuisine and Vanuatu Post is proud to recognise them in this stamp issue.

Hospitality plays a major role within Vanuatu tourism and fine restaurant dining plays a key part in making this hospitality second-to-none in the South Pacific. This claim is proven when visitors participate in the many truly memorable dining experiences on offer.

Acknowledgment: The valuable assistance provided by the four restaurants - Eratap, Francesca's, The Havannah and L'Houstalet.

Bosnia & Herzegovina - World Food Day 2015

Technical Details
Issue Date: 16 October 2015
Designer: Siniša Skenderija
Printer: Zrinski d.d. Čakovec
Size: 35.50 x 29.82 mm
Values: 0.90 BAM

About World Food Day

This postage stamp celebrates a day which was established by member countries of the Food and Agriculture Organization (FAO) in 1979. The theme of World Food Day for the year 2015 is „Social protection and agriculture: breaking the cycle of rural poverty“ in order to emphasize the importance of measures that are being taken with the goal of reducing rural poverty and creating an approach to food and resources for buying food.

Researches show that a small number of countries through history has experienced a rapid economical development and poverty reduction, and that there has not preceded an agriculture development. Agriculture is not only an economic activity. It is a way of life, coexistence with nature, heritage of our ancestors and a cultural distinction. Its non-material contribution is immeasurable in preserving ecological bio-diversity, managing water resources and protecting habitation, landscapes and the earth.The most essential role of agriculture is solving the world famine problem, most commonly in rural areas. And the only way of solving this problem is that inhabitants of rural areas produce enough of their own food or that they have enough money to buy that food. That is why support is necessary at all levels, in order to encourage economic and technical cooperation in between non-developed countries and developing countries. It is especially necessary to stimulate participation of rural women in activities that affect their everyday life activities. (Željka Šaravanja)

Romania - Live healthy! Bible Food 2016

Technical Details:
Issue Date: 24 November 2016
Designer: Mihail Vamasescu
Process: Offset
Colours: 4
Size:Stamps size: 48 x 33 mm, 
Minisheet Size: 110 x 120 mm
Values: 1.60 Lei; 4.50 Lei; 8 Lei; 15 Lei

About Live healthy! Bible Food I

“And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.” Genesis 1:29

The Bible gives us plenty of information about healthy foods and nutrition rules. These simple and seemingly modest foods can provide complete food, underlie a healthy diet, and are subject to the "Live Alive!" Postage stamps issue.

Since the tendency to return to nature and, more generally, to natural products, has been undergone in recent years, it is also necessary to adopt a diet that provides complete food for the maintenance of the body's energy, without leading to the weakness of body and soul.

God, addressing the chosen people, says to him, "The Lord your God will take you to a land where he is: wheat, barley, vine, figs and pomegranates; [...] where are the olive trees ... "Deuteronomy 8: 7-9

The use of grain from ancient times is also mentioned in the Bible. In ancient beliefs, the bread had the attribute of a living being, sometimes being even considered the embodiment of God.

Wheat, flour, dough, and bread are loaded with meanings and symbols as old as they are today, being, as the case may be, a sign of joy and abundance. In Biblical times the bread was made of wheat flour or barley. Both grains, rich in vitamins, in pulp and fiber, are symbols of life and rebirth, and are essential and primordial food for both humans and animals.

The fig tree is mentioned several times in the New Testament, but also in the Old Testament. The biblical references to the fig are symbolic and subject to many interpretations.

The Bible attests the value of the nutritional food of the figs, but also of the medical remedy. They can be eaten both fresh and dried and contain a very high level of potassium.

Since ancient times, pomegranate has been used for medicinal purposes because of its amazing properties. Parenthood was and is considered a symbol of health, fertility and eternal life.

Rich in antioxidants, these fruits, which have been attributed to curative qualities since antiquity, help to improve blood circulation and strengthen the immune system. Pomegranates are used as an ingredient for beverages or dishes in many countries, and pomegranate flowers are used in traditional medicine for their astringent effect.

People around the world, the vine is a symbol of life, health, and especially of joy. In the Bible, we come across many references to vine and wine, all of which have deep meanings, loaded with symbols.

In Christian worship, grape wine, transformed into the Divine Liturgy, into the Blood of Christ represents the source of life.

Wine, alongside bread, honey and oil, is considered a basic food, a symbol of wealth. 

Besides the very good taste, grapes are wonderful foods for the body. Vitamins and minerals make grapes an option that is beneficial to health and therefore it is advisable to consume them as often as possible.

Olive is considered to be the "everlasting tree", being a tree of extraordinary life, with an amazing regenerative power, remaining a symbol of peace, wisdom and purity over time. 

Considered some of the most nutritious fruits, olives are also true medicines. Olive, green, fleshy berries, which become black-purple when ripe, contain little carbohydrate, being an excellent source of monounsaturated fatty acids. That's why they can be a delicious and delicious snack, but they can also be used as ingredients for different meals. 

Since olive oil produces a rich and viscous oil that can be burned in lamps for religious rituals, the olive was considered sacred. Used daily in the diet, olive oil reduces the risk of heart disease and is also recommended in slimming belts. 

Romfilatelia thanks the Episcopate of Alexandria and Teleorman and Mr. photographer George Avanu for his support in the realization of this postage stamp issue.

Belgium - Belgian Beer Culture 2018

Technical Details:
Issue Date: 29 January 2018
Colours: 4 Colours
Layout: Leen De Pooter
Format of the Stamps: 40mm x 30mm, 40mm x 50mm
Size of the Leaf: 186mm x 152mm
Classification of the Leaf: 5 stamps
Paper: Gummed white FSC
Perforations: 11 1/2
Printing Process: Offset
Repro and Printing: Bpost Philately & Stamps Printing
Values: € 7,60

About Belgian Beer Culture
Evocation of beer : foam and bubbles

At the end of 2016, beer culture in Belgium was recognized as an intangible cultural heritage by Unesco. The unparalleled diversity of the brewing art and the intensity of the beer culture make it one of the identity and heritage of Belgium.

Slovenia - 110th Anniversary of Donat Mg Natural Mineral Water 2018

Technical Details: 
Issue Date: 25 May 2018
Designer: Ariana Noršić
Printer: Agencija za komercijalnu djelatnost d.o.o., Zagreb, Hrvaška / Croatia / Kroatien
Process: Offset
Colours: 4 Colours
Size: 29.82 x 42.60 mm
Values: €0.48

110th ANNIVERSARY OF DONAT Mg NATURAL MINERAL WATER 

This year marks exactly 110 years since Dr Josef Knett, a hydrogeologist from Karlovy Vary, discovered a new source of highly mineralised water in the spa park at Rogaška Slatina, while searching for new springs of natural mineral water. It was given the name Donat after the nearby Donačka Gora ("Mount Donatus"). 

The importance of the springs here is also apparent from the fact that one of them appeared in as early as the twelfth century, more precisely in 1141, and was described as a boundary marker in a deed on the transfer of estates. 

Natural mineral water is part of our natural heritage and also has a special legally defined status. Among the just over 2,000 recognised types of natural mineral water in the European Union, Donat Mg has the largest quantity of dissolved mineral substances (13 g/L) and the highest magnesium content (1 g/L). Precisely because of the unique qualities of Donat Mg, Rogaška is the only spa in Slovenia – and indeed the wider central European region – specialising in the prevention, follow-up treatment and rehabilitation of disorders of the digestive system and metabolic disorders. 

The development of the spa has also affected other sectors of the economy. Over the years Rogaška Slatina has become the largest and economically most developed settlement in the Sotla Valley, and an important municipality. Today Rogaška Slatina is known throughout Europe and Central Asia – thanks to Donat Mg natural mineral water, which Atlantic Grupa exports to almost every country in Europe. 

Aljaž Čoh

Ireland - The Food Island 2015

On the 16th of July 2015, An Post issued four stamps recognising the importance of Ireland’s Agri-Food industry.

The manufacture of food and drink products is very important to Ireland’s economy and is our main indigenous industry in terms of direct economic activity. The sector has a gross annual turnover of approximately €25 billion and directly employs over 45,000 people on a fulltime basis. Approximately 230,000 people, or one in eight jobs in the economy, are linked to agri food, when agriculture and ancillary employment is included.

The Agri-Food sector accounts for half of purchased Irish goods and services by the manufacturing industry and just over half of exports by indigenous manufacturing industries.

Ireland has a great reputation all around the world for the quality of its food production, processing and preparation. We export food and drink to 175 countries and in 2012 this value surpassed €9 billion for the first time. The target is €12bn by 2020 and this looks very probable, according to projections in the Food Harvest report.

Sustainability is the keyword and a major priority for producers as their key customers want to align themselves with sustainable supply chains. Origin Green, a national sustainability programme initiated by Bord Bia – The Irish Food Board - is designed to help Ireland to become a world leader in sustainably produced food.

These four stamps were designed by Zinc Design Consultants and highlight Ireland’s excellence in food production, processing and preparation. The two 70 cent stamps feature a beef farmer and a cheesemaker and their products while the €1.05 stamps depict a fisherman and a tillage farmer alongside their quality produce.

Indonesia - Indonesia Fruits 2017

1. Rambutan

2. Mangosteen

3. Kopyor Coconut

4. Red Durian

Japan - Traditional Dietary Culture of Japan 2017

Issue	Traditional Dietary Culture of Japan Series 3
First Day	October 24, 2017
Value	¥82 x 10 (Self-adhesive)
Designs	C2338a - Futomaki (thick rolled sushi)	C2338b - Rice ball (with kelp)
	C2338c - Rice ball (with pickled plum)	C2338d - Rice ball (salmon)
	C2338e - Rice ball (with baby sardine)	C2338f - Inarizushi
	C2338g - Rice ball (with red beans)	C2338h - Tempura rice ball
	C2338i - Rice ball (sesame and salt)	C2338j - Rice ball (with beans)
Designer	Hoshiyama Ayaka (stamp designer)
Printing	Offset in 5 colors
Size	a : 27.0 x 27.0mm b-d,g,i : 29.7x27.2mm
	e : 33.0 x 20.0mm f : 32.2x20.0mm
	h : 29.9 x 27.0mm j : 30.0x30.0mm
Sheet	10stamps

Japan - Traditional Dietary Culture of Japan 2016

Issue	Traditional Dietary Culture of Japan Series 2
First Day	October 24, 2016
Value	¥82 x 10
Designs	C2290a - New Year's Holiday1
	C2290b - New Year's Holiday2
	C2290c - Setsubun(bean-throwing festival)
	C2290d - Girl's Festival
	C2290e - Cherry-blossom Viewing
	C2290f - Boy's Festival
	C2290g - Star Festival
	C2290h - Full Moon Viewing
	C2290i - Chrysanthemum Festival
	C2290j - Winter Solstice Festival
Designer	Hoshiyama Ayaka(stamp designer)
Printing	Offset in 6 colors
Size	a,b : 28.0 x 38.5mm,vertical
	c-j : 25.0 x 35.5mm,vertical
Sheet	10stamps	Sheet

Japan - Traditional Dietary Culture of Japan 2015

Issue	Traditional Dietary Culture of Japan Series 1
First Day	November 24, 2015
Value	¥82 x 10
Designs	C2242a - Chestnuts Rice
	C2242b - Miso Soup
	C2242c - Tempura
	C2242d - Rice and Narazuke (pickles)
	C2242e - Miso soup and Hijiki no Nimono (simmered hijiki seaweed)
	C2242f - Chawanmushi (steamed egg custard)
	C2242g - Ajinohimono (dried horse mackerel)
	C2242h - Gomokugohan (rice mixed with various ingredients) and Nukazuke (pickles)
	C2242 i - Kenchinjiru (vegetable soup)
	C2242 j - Kabocha no nimono (simmered pumpkin) and Hiyayakko (cold tofu)
Designer	Hoshiyama Ayaka (stamp designer)
Printing	Offset in 6 colors
Size	a-b : 28.0mm x 38.5mm vertical
	c- j : 25.0mm x 35.5mm vertical
Sheet	10 stamps

India - Indian Cuisine 2017

INDIAN CUISINE

Indian cuisine encompasses a wide variety of regional and traditional cuisines.  India cuisine reflects  an 8,000 year history ofvarious groups and cultures interacting with the subcontinent, leading to diversity of  flavours and regional cuisines found in modern-day India.  Later, trade with British and Portuguese influence added to the already diverse Indian cuisine.

The cuisine of India is one of the world's most diverse cuisines, characterized by its sophisticated and subtle use of the many spices, vegetables, grains and fruits accross India.  India's religious beliefs and culture have played an influential role in the evolution of its cuisine.  India cuisine is still evolving, as a result of the nation's cultural interactions with other societies.

Department of Posts is pleased to release a set of 24 Commemorative Postage stamps on the following four categories of Indian Cuisines in the form of Sheetlets and Miniature Sheets:

Bhog Prasad:

Some of these dishes are steeped in history while many of these special dishes are part of popular culture.  The recipes of Temple Bhog Prasad's have not changed over a long period of time which is high quality ingredients and large scale cooking.  But, the X-factor is probably the devotion and dedication of cooks at the temple kitchens.  The six types of Bhog Prasad's that are being decipted through postage stamps are Modak, Mahaprasad-Rice Dai, Chhappan Bhog, Peda, Sandesh & Tirupati Laddoo.

Modak is an Indian sweet which has a filling of freshly grated coconut and jaggery while the outer soft shell is made from rice flour or wheat flour mixed with khova or maida flour.  It is considered as favourite sweet of the Hindu deity, Ganesha.

Mahaprasad is the term applied to items offered to Lord Jagannath in the holy Temple of Puri, located in Odisha, India.  It includes different types of rice like ghee rice, mixed rice, cumin seed and ginger rice and Dai like sweet dal, plain dal mixed with vegetables, mixed Dai etc.

Chhappan Bhog means 56 dishes which are offered to deity.  The preparation of 56 different items for the occasion itself is a festival that enriches the culinary capacity of the region with amazing range of items and their variants.

In Mathura, the birthplace of Lord Krishna, "Mathura ke Peda" is the favorite offering.  These are made by cooking together fresh mawa, milk, sugar and ghee with cardamom power for flavour.

Sandesh is a Bengali dessert created with milk and sugar which is commonly known as Sondesh in Bengal.  Some recipes of Sandesh are prepared by chhena or paneer instead of milk itself.

The practice of offering laddoo to Lord Venkateswara at Tirumala Venkateswara Temple was started in 1715.  The items used for making Tirupati Laddoo's are Gram flour, cashew nuts, cardamom, ghee, sugar, sugar candy and raisins.  Tirupati Laddoo got geographical indication tag which entitles that only Tirumala Tirupati Devasthanams can make and sell it.

Festive Cuisine: 

Festivals are the identity of Indian Society.  The zeal of celebration and high spirits of enthusiasm is carried all over the festive season with some delectable festival dishes.  There is a huge variety of dishes prepared on most popular festive occasions in different regions of India.  The six type of Festive Cuisines that are being depicted through postage stamps are Malpua, Pongal, Motichur Laddoo, Gujhiya, Seviyan, & Thekua:

Malpua is a pancake served as a dessert or a snack originating from the India subcontinent.  Malpua is popualr in Odhisa, West Bengal, and Maharashtra where it is served during festivals such as Bhai Dooj, Ganesh Chaturathi, Holi and Raksha Bandhan along with other sweets.

Pongal is a rice dish popular in Tamil Nadu, Andhra Pradesh and Telanggana.  In Tamil "pongal" or in Telugu "pongu" means to "boil over" or "spill over".  In Kannada it is called Huggi.  Every year in January month, Tamils and Telugus celebrate the harvest fesitval Pongal/ Makar Sankranti during which Pongal is made.

Laddoos are the most poopular Indian sweet dish.  No festival or occasion can be considered to be complete without laddoos.  Amongst the enlarged variety of Laddoos, the most popular of all is Motichur Laddoo.  Motichur Laddoo is made from fine boondi where the balls are tiny and is cooked with ghee or oil.

Gujhiya is a sweet dumpling made with Suji/ Maida/ Wheat flour.  It is filled with a mixture of grated and roasted dry fruits, khoya & coconuts.  Gujhiyas are called Purukiya in Bihar.  It is usually prepared and consumed during the festival of Holi.

Seviyan is a traditional Indian sweet where sevai is cooked in milk till it yields a rich and creamy texture.  Seviyan garnished with saffron is usually served on the occasion of Eid.

Thekua is tradiitonal recipe of Bihar and Jharkhand.  It is Sweet to taste, crunchy, and crusty.  Thekua is prepared especially for Chhath puja for offering to god.

Popular Cuisine:

Indian streets are full of its popular cuisines and well famous for tasty food items.  These foods are considered to be favourite as all time snacks for its mouth-watering flavour.  The sic type of Popular Cuisines that are being depicted throught postage stamps are Poha Jalebi, Golgappa, Dhokia, Chhole Bhature, Idli-Dosa & Vada Pav:

Poha-Jalebi is the street food from Indore, Madthya Pradesh where it is usually served with a unique combination of Jalebi, Sev, Usai, sliced onions and tunnel seeds.

Golgappa is a common street snack in several regions of the country.  It consists of  a round, hollow puri, fried crisp and filled with a mixture of flavoured water (commonly known as imii pani), tamarind chutney, chili, chaat masala, potato, onion, and chickpeas.  It is called by different names in different regions such as it is called Panipuri in Maharashtra; paani ke batashe in Haryana, fuiki in Madhya Pradesh; golgappa in Uttar-Pradesh and Delhi; Phuchka in West Bengal and Bihar; Pakodi in Gujarat and Gup Chup in parts of Odisha, South Jharkhand and Chhattisgarh.

Dhokla is a vegetarian food item that originates from Gujarat.  It is made with a fermented  batter derived from rice and chickpeas.  Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Chhole Bhature is a combination of chana masala (spicy chickpeas) and fried bread called bhature made from maida flour.  Chhole Bhature is a world famous recipe from Punjabi cuisine.  It is very popular in major urban cities of India.  Delhi is well famous for its chhole bhature, commonly eaten for breakfast or snacks.

Idli-Dosa is a typical part of the South Indian diet and popular all over the Indian subcontinent.  Dosa, a type of pancake, is made from a fermented batter and served hot with sambar, stuffing of potatoes or paneer and chutney.  Idli is a savoury cake that are made by steaming a batter consisting of Urad dai and rice.

Vada Pay is a vegetarian fast food dish native to Maharashtra.  The dish consists of a deep fried potato dumpling placed inside a bread bun 9 pav) sliced almost in half through the middle.  It is generally accompanied with one or more chutneys and a green chili pepper.

Regional Cuisine:

Regional cuisines in India may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural diversity.  The cuisine of each geographical region includes a wide assortment of dishes and cooking techniques reflecting the varied demographics of the ethnically diverse Indian subcontinent.  The six types of Regions Cuisines that are being depicted through postage stamps are Baby Appam, Baghare Baingan, Dal Bati, Litti Chokha, Makke Ki Roti Sarson Ka Saag & Biryani:

Baby Appam is a type of pancake made with fermented rice batter and coconut milk.  It is a common food in Kerala and Tamil Nadu.  It is eaten most frequently for breakfast dinner. 

Baghare Baingan is a popular Indian Cuisine of eggplants/ brinjal curry of Hyderabad.  It is also used as a side dish with the Hyderabadi biryani.  Baghare baingan was introduced during Mughal period from Tashkent, then became popular in HHyderabad.

Dal Balti is an Indian dish comprising dal (lentis) and Bati (hard wheat rolls).  It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh.  Dal is prepared using tur dal, chana dal etc, and Bati is a hard bread made up of wheat flour.

Litti along with chokha, is a complete meal popular in Indian states of Bihar, Jharkhand and parts of Eastern Uttar Pradesh.  It is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood and tossed with lots of ghee.

Sarson Ka Saag is a popular dish from the Punjab regions made from mustard greens and spices.  The dish is regarded as the traditional way to prepare saag and is usually served with Makke ki Roti (unleavened com bread).  It is served with either butter or more traditionally with ghee.

Biryani is a South Asian mixed rice dish with its origin among the Muslims of the Indian subcontinent.  It is generally made with spices, rice, and meat.  Different varieties of biryani developed in Indian states are Mughlai cuisine of Delhi, Awadhi cuisine of Lucknow and Hyderabadi Biryani from Telangana.

Spain - Spanish Capital of Gastronomy 2015

Date of issue: 28 January 2015

Printing Procedure: Offset
Paper: Gummed
Seal size: 57.60 mm x 40.90 mm
Size of Sheet: 150 mm x 105.60 mm
Postal value of stamps: € 0.90 each stamp
Block turnover: 220,000

With images that invite the tasting and the delight of the palate, the series Gastronomy Española is broadcast in a leaf-block format, with two stamps that highlight the gastronomic titles of Vitoria and Cáceres.

Vitoria-Gasteiz has held the title of Spanish Capital of Gastronomy in 2014. The birthplace of great chefs and the headquarters of some of the most important training centers in the Basque Country, the capital of Alava has a hotel sector covering more than 300 restaurants and 1,200 bars and cafes. Its cuisine is based mainly on seasonal products, which give rise to traditional dishes and other more imaginative of the so-called "new Basque cuisine." Typical of this land, as well as the rest of the Basque Country and Navarre, are the gastronomic societies, which prove that the culinary art transcends from the stoves to social life. These societies were created in the mid-nineteenth century for the exclusive use of men. At present they have been accommodating to gender equality and admit women.

Among the types of gastronomic shops that are located in Vitoria-Gasteiz are: the bakeries and workshops, with exclusive sweets from the capital of Álava, such as the basquitos and nesquitas; the delicatessen shops, with specialties of preserves, cheeses and charcuterie, and the enotecas, with the txakolis and the wines of the Rioja Alavesa.

In 2015, the title of Spanish Capital of Gastronomy is held by Cáceres. The choice was made by a jury, composed of 12 professionals from the hotel, tourism and journalism, who highlighted "the importance and variety of agro-food products" of this land. With eight appellations of origin and two protected geographical indications, the products of Caceres present in common the quality, the natural origin and the traditional elaboration that has lasted over time. Casar cheese cheeses, Ibores cheeses, paprika de la Vera, and Iberian hams and sausages from dehesas are some of the genuine products of the region.

In the seals they present, respectively, a bar of varied pinchos characteristic of Vitoria, Capital of the Gastronomy 2014; and a still life of typical products of Cáceres, Capital of Gastronomy in 2015. The images are prolonged in the block sheet giving continuity to the composition.

Yolanda Estefanía. Library of the Postal and Telegraphic Museum

Spain - Gastronomy, Protected Designation of Origin of Galicia 2015

Date of issue: 25 September 2015
Printing Procedure: Offset
Paper: Gummed
Stamp Size: 40.90 mm x 28.80 mm
Size of Sheet: 133.00 mm x 99.00 mm
Value of Stamps: € 1 each stamp
Block turnover: 220, 000

A new theme dedicated to Protected Designations of Origin (PDO) is initiated, which disseminates those products that have that nomination. The broadcast will continue in the coming years and, on this occasion, is dedicated to Galicia and the"Pemento de Herbón" and the "Mexillón de Galicia / Mejillón de Galicia" . Both products are reproduced in the block sheet and in the two seals that form it.

"Some stings and others do not", say of the well-known Pimientos de Padrón . It all depends on the amount of capsaicin they contain, which is the component that provides the most spicy. This small green fruit was recognized with the Protected Designation of Origin on July 1, 2009 as Pemento de Herbón . Its production is limited to an area of ​​the Atlantic slope that includes a set of valleys of low altitude, delimited by the Ulla and Sar rivers, and protected by several mountain ranges that isolate the area and provide the suitable climate for the crop. This variety of pepper was introduced by the Franciscan monks of the convent of San Antonio de Herbón, of Padrón City Council, in the 17th century, who brought the seeds from the Mexican state of Tabasco and started their cultivation.

The Galician Mussel / Galician Mussel , rich in minerals (iron, phosphate and zinc) and in vitamins, is a mollusk of appreciated gastronomic flavor that admits multiple recipes. The Galician Mussel Regulatory Council began its activities in 1994 with the aim of promoting the quality of this product so well known today. Due to its geographical location, the Galician estuaries constitute a special environment for mussel farming, since they concentrate an important source of nutrients caused by the confluence of ocean and river currents. The culture of the mollusk is done in rafts and, practically, most of the producers and of the companies that commercialize the mussel, both fresh and processed, are attached to the Denomination of Origin.

In 1945 the first punt was anchored in the Ría de Arousa. A few years later it became a cultivation of great development in the world of aquaculture, being one of the most important economic resources for the people of the area.

Yolanda Estefanía. Library of the Postal and Telegraphic Museum

Spain - Gastronomy, Protected Designation of Origin of Castilla la Mancha 2016

Date of Issue: 09 June 2016
Printing Procedure: Offset
Paper: Gummed
Stamp Size: 40.90 mm x 28.80 mm
Size of Sheet: 133.00 mm x 99.00 mm
Value of the stamps: 1.30 € each reason
Block turnover: 200,000

To say that a product has a "denomination of origin" means that it is subject to localized production in a specific area, with unique environmental characteristics and from which limited units are generated.

Producers who benefit from the designation of origin, are committed to maintaining product quality as high as possible and follow production protocols.

There are regulatory bodies that monitor compliance with the rules and authorize the display of the corresponding label that grants that category.

This year Correos continues with the series Gastronomy and issues a block sheet dedicated to the Protected Designation of Origin of Castilla la Mancha , where the Manchego cheese and saffron are the protagonists.

Manchego cheese . Manchego cheese is made with sheep's milk of the Manchego breed that feeds on grass throughout the year. It is subjected to a minimum maturation of 30 days for small cheeses, and 60 days for larger cheeses. It is done well with pasteurized milk or raw milk, although in the latter case, it must be labeled as "artisan". It is a pressed cheese, hard crust and firm and compact, with a color ranging from white to yellow. Its smell is intense and easy to identify. Its taste is something acidic, strong and very characteristic.

The saffron of La Mancha. The saffron comes from the stigmas of the flower that bears the same name after drying them through a process of roasting over low heat. It was introduced by the Arabs in the Iberian Peninsula around the 11th century. The first written reference on this product, dates from the year 1720.

The importance of saffron in Castilla la Mancha is reinforced by works of a pedagogical nature such as Jiménez Martín's practical azafranero, and has even given rise to a vocabulary of his own collected in works such as The Lexicon of Saffron in La Mancha speech. Saffron from La Macha is considered the best in Spain and one of the best in the world.

Spain - Toledo, Spanish Capital of Gastronomy 2016

Date of issue: 20 January 2016
Printing Procedure: Offset
Paper: Gummed
Seal size: 57.60 mm x 40.90 mm
Value of the stamps: EUR 0.57 
Production: 220,000

Toledo has been elected Spanish Capital of Gastronomy during 2016, year in which, in addition, the 30th anniversary of its declaration as a World Heritage City and the 400th anniversary of the death of Cervantes is commemorated.

The Capital of Gastronomy choice has been based, above all, on the creative combination between heritage, culture and gastronomy, which is full of mixed recipes and inheritance of the three cultures that coexisted for centuries: the Jewish, the Christian and the Muslim

The cuisine of the imperial capital was already praised historically by the greatest writers such as Cervantes or Pérez Galdós, even by foreign authors such as Alexandre Dumas or Theophile Gautier. It was in Toledo also where the first cooking treat in Spanish was published, Libro de Guisados , by Ruperto Nola, in the year 1529.

Its cuisine is nourished by simple and humble products, which give rise to recipes such as stew, porridge, crumbs or pot. Among its typical dishes is hunting, both stews and pickles. It has a great wine tradition worthy of three Designations of Origin, such as La Mancha, Méntrida and Uclés.

One of the products of La Mancha known worldwide is Manchego cheese, made with sheep's milk native to the community and very present in the menus of Toledo.

Toledo presumes, in addition, to be the birthplace of great chefs that shine in its Michelin Stars restaurants and that elaborate a modern cuisine that is reinvented from tradition, local products and a unique heritage.

The current issue includes the image of marzipan, a typical Toledan sweet, much appreciated at Christmas, with a Protected Geographical Indication and which has been produced since the 8th century. Its main ingredients are sugar and almond, marcona or largueta.

Spain - Huelva, Spanish Capital of Gastronomy 2017

Technical Details:
Issue Date: 20 January 2017
Printer: Offset
Size: 57.60 mm x 40.90 mm
Values: Tarifa A2

About Huelva - Spanish Capital of Gastronomy 2017:

As in previous years, a province of our country has been chosen as the Spanish Capital of Gastronomy during 2017. This year, Huelva has been selected.

For the first time a coastal province has been chosen. The jury has recognized the cuisine of the sea, all those products that every morning arrive in boats to the market where they are selected to become exquisite dishes.

We can not stop talking about white shrimp, coquinas and puntillitas, or cuttlefish, a select ingredient to prepare dishes such as meatballs.

But Huelva is not only sea, also, its products of interior like the ham of Jabugo, the slaughterings of the Mountain range of Aracena; Also the famous strawberries known in the whole world.

The vegetable garden offers us typical dishes like chickpeas with spinach, beans "enzapatás" or the game dishes and mushrooms of the area as the gurumelos.

But not everything is to eat, Huelva also has wines worthy of mention as the Orange Wine of the County of Huelva that owns the Denomination of Origin.

The pastries also give us irresistible recipes such as chestnut stew, "pulleys" or snowy eggs.

For all this and much more, Huelva deserves to carry throughout the year the title of gastronomic capital of Spain around the world, and Correos, by dedicating a stamp to this event, as in previous years, intends to spread our gastronomy through a stamp that can travel and be showcase and promotion of the same.

The stamp that is issued, includes the image of the logo of Huelva Spanish Capital of Gastronomy 2017, which forms a fan with some of the typical products of the place: choco, ham, strawberries, prawns and wine. On a white background, these products take all the protagonism on a trace of black ink, sepia, that always gives a touch of elegance to the dishes.