Food

Punjab's Amritsari Kulcha Eyes GI Tag: A Local's Perspective

Manjot Singh
Updated October 8, 2025


As someone born and raised in Amritsar, the news about our Amritsari Kulcha potentially getting a Geographical Indication (GI) tag feels long overdue. This isn't just about food recognition - it's about protecting what makes our city unique.


File:Amritsari Kulcha at Monu Kulcha Hut.JPG

The Current Situation

Rakhee Gupta Bhandari, Principal Secretary of Punjab's Food Processing Department, has been pushing this initiative forward through meetings at Guru Nanak Dev University. The timing makes sense - Punjab currently holds only two GI tags for Phulkari embroidery and Basmati rice, both shared with other states. Getting exclusive recognition for our kulcha would be significant.

The department is treating this as part of a broader strategy, calling food processing a "sunshine industry" with massive potential for growth and employment. They're not just talking about the tag itself, but building infrastructure around it - cold storage facilities with APEDA support and better cargo handling at Amritsar Airport.


What Makes Amritsari Kulcha Different?

Having grown up eating kulchas from various shops across the city, I can tell you the difference is real. Our kulcha isn't just stuffed bread - it's a specific preparation method that's been perfected here over decades.

The process starts with maida (refined flour) mixed with yogurt, baking powder, and ghee. The dough rests for fermentation, which gives it that unique texture. For the filling, we use boiled potatoes mixed with specific spices - cumin, coriander, amchur (dried mango powder), and fresh green chilies.

The real art is in the tandoor cooking. Local vendors like those at Bhai Kulwant Singh Kulchian Wale near Golden Temple have been using the same techniques for generations. They slap the kulcha onto the tandoor walls, where the intense heat creates that perfect crispy exterior while keeping the inside soft.


The Local Kulcha Scene

Amritsar has hundreds of kulcha vendors, each with their own loyal following. KulchaLand on Ranjit Avenue has been operating since 1947. Bhai Kulwant Singh's shop in Katra Ahluwalia is famous among locals for maintaining traditional recipes.

You'll find kulcha shops everywhere - from Pratapnagar to the old city near Golden Temple. Prices range from ₹20-90 for different varieties, making it accessible to everyone. The standard serving includes kulcha with chole (chickpea curry), tamarind chutney, and pickled onions.

Economic Impact and Market Potential

A GI tag would provide legal protection against imitation and allow premium pricing in domestic and international markets. This matters because "Amritsari Kulcha" is already being served in other cities, but often without the authentic preparation methods.

The tag would also support tourism. Food tourists already flock to places like Pehlwan Kulcha inside Chatiwind Gate and Monu Kulcha on Loharka Road. Official recognition would formalize this culinary tourism aspect. The government's broader plan includes establishing food parks and technology exchange platforms. They're also promoting honey exports through Punjab Agro as part of the same initiative.

Punjab showcased these products at World Food India 2025 at Bharat Mandapam, using it as a platform to attract investors and promote regional specialties.

The Registration Process

Getting a GI tag requires extensive documentation proving the product's unique geographical characteristics. The application must demonstrate how local factors - water quality, climate, traditional methods - contribute to the kulcha's distinctive taste.

The process involves multiple review stages and can take several months, but provides 10 years of protection with renewable terms.

Traditional Preparation Methods

What sets Amritsari kulcha apart is the double fermentation technique and specific ingredient ratios. Local vendors use a combination of baking powder and yogurt for leavening, creating the characteristic texture.

The stuffing preparation is equally important - potatoes are grated rather than mashed, mixed with toasted and crushed coriander and cumin seeds, and seasoned with amchur for tanginess.


The kulcha is already gaining recognition beyond Punjab. Food bloggers and travel guides consistently feature Amritsari kulcha as a must-try dish. Some vendors have expanded to other cities, though maintaining authenticity remains a challenge.


If approved, the GI tag would position Amritsari kulcha alongside other recognized Indian specialties like Darjeeling Tea and Alphonso Mango. This would open export opportunities and provide legal framework for maintaining quality standards.

The initiative aligns with the government's vision of fortifying the entire value chain from farm to factory to fork, creating sustainable economic opportunities while preserving traditional food culture.

For locals like me, this recognition would validate what we've always known - that our kulcha isn't just bread, it's a cultural institution that deserves protection and promotion on the global stage.


Written by Manjot Singh

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