Group Captain Shubhanshu Shukla to Carry Indian Cuisine and Science to the ISS on Historic Spaceflight
As the sun sets on June 10, the skies above NASA’s Kennedy Space Center in Florida will witness a historic moment for India.
At precisely 5:52 pm IST, the Axiom Mission 4 (Ax-4) will launch toward the International Space Station (ISS), carrying onboard Group Captain Shubhanshu Shukla, India’s first astronaut in nearly four decades to journey into space — and the first-ever Indian to board the ISS.
But Shukla isn’t heading into orbit empty-handed. Alongside his scientific experiments, he’ll also be taking a specially curated menu of Indian dishes designed for consumption in zero gravity.
On his tray: aam ras (mango pulp), gajar ka halwa (carrot dessert), and sprouted moong (green gram) — a culinary and cultural voyage that carries the flavors of India into the cosmos.
A Historic Flight with Scientific Purpose
Group Captain Shukla, a 38-year-old decorated Indian Air Force officer from Lucknow, brings over 2,000 hours of flight experience across aircraft such as the Su-30 MKI, MiG-21, and Jaguar.
Commissioned in 2006, he was elevated to Group Captain in March 2024 and is one of the four astronauts chosen for ISRO’s Gaganyaan mission, slated for launch in 2025.
While Gaganyaan will mark India’s independent human spaceflight, Ax-4 is Shukla’s maiden spaceflight, and a joint Indo-American initiative. Over 14 days aboard the ISS, he will perform critical scientific experiments, including groundbreaking research in microgravity farming.
Methi and Moong in Microgravity
Among the most talked-about elements of Shukla’s mission are his botanical experiments, which aim to sprout methi (fenugreek) and moong (green gram) aboard the ISS.
The objective: to study the behavior of Indian food crops in microgravity conditions, with an eye toward the long-term sustainability of human life in space.
These efforts are being undertaken in collaboration with NASA and the Department of Biotechnology (DBT), and are part of a suite of seven India-led experiments, along with five joint Indo-US scientific studies.
Space Food with a Desi Twist
The food that Shukla will carry, though a smaller portion of the mission, has captured the imagination of the public.
The menu has been prepared by the Defence Food Research Laboratory (DFRL) in Mysuru, under the guidance of DRDO and ISRO. Years of research went into creating space-compatible versions of traditional Indian meals, using vacuum-sealing and rehydration techniques to preserve flavor and nutrition.
The final selection includes favorites like moong dal halwa, aam ras, gajar halwa, and several rice-based dishes. The challenge wasn’t just in packaging — Indian cuisine, known for its rich use of spices, had to be adjusted to meet space safety regulations.
According to his sister, Suchi Shukla, a science teacher in Lucknow, Shubhanshu had to overcome considerable resistance to get Indian dishes approved.
“There were concerns about the spices,” she said in an interview. “But in the end, a few carefully selected items are cut. He’s very health-conscious and into yoga, so he’ll balance it all.”
From Lucknow to Low Earth Orbit
Born on October 10, 1985, in Lucknow, Shukla’s journey has been one of discipline and dedication. In 2019, he was selected by ISRO for India’s astronaut corps and underwent a year-long training program at the Yuri Gagarin Cosmonaut Training Center in Russia’s Star City.
Earlier this year, on February 27, Prime Minister Narendra Modi publicly introduced Shukla as one of the four astronauts selected for the Gaganyaan mission — the country’s first human spaceflight initiative since Rakesh Sharma’s iconic journey aboard the Soviet Soyuz T-11 in 1984.
More Than Just a Mission
For Shukla, the mission is deeply personal. He plans to document his time aboard the ISS through photos and videos, aimed at inspiring young Indians and engaging the public with the realities of life in space.
His experiments in space agriculture, particularly the sprouting of traditional Indian legumes, have drawn comparisons to scenes from The Martian, where fictional astronaut Mark Watney survives by growing potatoes on Mars.
While Shukla is not stranded on another planet, his efforts may shape the future of space-based food sustainability for long-term missions, including interplanetary travel.
A Nation Watches
With India’s space ambitions rising, Shukla’s journey to the ISS is being closely watched — not just by ISRO and NASA, but also by scientists, nutritionists, defense analysts, and everyday citizens.
His mission underscores India’s growing role in the global space community — one that blends scientific rigor, cultural identity, and national pride.
Shubhanshu Shukla is scheduled to return in mid-June, marking the successful completion of a mission that brings India’s presence — and palate — to the stars.
