Iconic Amritsari ‘Kulcha’ in Search of GI Tag; Move to Organize Chefs & Vendors

October

2026

The iconic Amritsari kulcha (stuffed flatbread) has been known for its crisp crust and buttery stuffing. Punjab Food Processing Department has also placed the kulcha at the center of its bid to secure a Geographical Indication (GI) tag. A GI tag identifies a product as originating from a particular geographical region and possessing a quality, reputation, or other characteristic linked to that place. The exercise seeks to establish the link between the product’s distinctive characteristics, traditional method of preparation, and geographical origin. The city’s kulcha makers and vendors have also formed an 18-member Amritsari Stuffed Kulcha Vendors’ Association (ASKVA). Aman Khalsa, head of ASKVA is a fourth-generation kulcha-maker and certified chef. He says, ‘When the association was announced, it was received with a lot of amusement and even ridicule...The association’s agenda goes well beyond pursuing a GI tag. It proposes a system of chef identification cards, experience certificates, uniforms, hygiene standards, and standard operating procedures, alongside a cloud-based website to maintain digital records of chefs and vendors who make authentic Amritsari kulcha.’ Under the proposed framework, kulcha chefs would receive identity cards and experience certificates, while vendors would be encouraged to follow prescribed standards of sanitation, dress, and product quality. Khalsa says, ‘To this day, most chefs earn meager wages and their livelihoods are not secure. Most business establishments earn anything between USD 105–316 a day, but the industry as such remains unorganized.’ Khalsa says preparing an Amritsari kulcha can involve between 10–40 ingredients, measured and mixed in specific quantities. The kulcha is made from refined flour and is baked in a tandoor (clay oven) until crispy on the outside and soft on the inside. It is typically stuffed with spiced mashed potatoes, cauliflower, cottage cheese, onions, or even keema (minced meat). It is then generously slathered with butter or ghee and served hot with chhole (spicy chickpea curry), tamarind chutney, pickled onions, and sometimes yogurt or dal (lentils). The server often scrunches the kulcha with both hands just before placing it on the plate to release steam from the inside and to unlock its flavors and aroma. Panjab has two GI tags so far—phulkari embroidery and basmati rice though neither is unique to the state alone.