During his mission to the International Space Station (ISS), Indian astronaut Shubhanshu Shukla brought a taste of home to orbit, but not as much as initially planned. Shukla recently disclosed that a broader menu of Indian cuisine, developed by the Defence Food Research Laboratory (DFRL), faced significant hurdles in the stringent qualification process for spaceflight.
Limited Indian Delicacies in Orbit
Out of a much larger selection prepared by DFRL, only three specific Indian food items successfully completed all the necessary safety and performance tests in time for Shukla's mission: Gajar Ka Halwa, Moong Dal Ka Halwa, and Amras. These dishes were designed to meet the rigorous standards required for consumption in microgravity.
The Challenge of Space Food Qualification
Shukla explained in a podcast with Raj Shamani that the primary reason many other dishes, such as khichdi and pulao, did not make it to space was a severe time constraint before launch. The process of qualifying food for space is incredibly complex, demanding months of testing to ensure it remains safe and nutritious without refrigeration, withstands launch vibrations, functions correctly in microgravity, and meets strict microbial safety standards. Food must also not produce floating crumbs or excess moisture that could damage sensitive equipment.
"They wanted to do more tests, but we did not have enough time. So only three foods could clear all the qualification requirements," Shukla stated, highlighting the tight deadlines.
Sharing Flavors and Craving Spices
Despite carrying these Indian delicacies to the ISS, Shukla himself did not get to consume them. Instead, the three qualified dishes were shared with his international crewmates, who reportedly enjoyed them. "What better way to be in space than sharing food?" he remarked.
However, life in microgravity uniquely affects the human body. By the 13th day of his mission, Shukla began to miss familiar flavors, craving salty and spicy food. The fluid shift towards the head in space often causes a blocked-nose sensation, reducing taste and smell, while NASA's standard space meals are typically low in sodium for astronaut health.
Future of Indian Space Food
Shukla's experience provides invaluable feedback for DFRL, which is actively developing a diverse menu for India's upcoming Gaganyaan human spaceflight mission. Upon his return to Earth, his Indian flight surgeon greeted him with banana chips and bhakarwadi, satisfying his craving for familiar, salty snacks. This feedback will help ensure that future Indian astronauts can enjoy a richer and more varied menu during their missions, enhancing their well-being in the challenging environment of space.