Varanasi, also known as Banaras and Kashi, is one of the world’s oldest continuously inhabited cities and one of India’s most ancient urban centres. Situated on the banks of the Ganga River in Uttar Pradesh, it is regarded as one of Hinduism’s holiest cities. It is also known as the City of Temples, the Religious Capital of India, and the City of Lord Shiva. According to Hindu belief, death in Varanasi leads to liberation from the cycle of birth and death. Gautam Buddha delivered his first sermon at Sarnath near Varanasi, making the region sacred to Buddhism as well. It also holds religious importance for Jainism. The evening Ganga Aarti performed at the Ghats is a magnificent attraction. Prestigious institutions such as Banaras Hindu University also establish Varanasi as an important centre of learning. Under the One District One Cuisine Programme, Tiranga Barfi, Thandai-Lassi, Kachori, Banarasi Paan, Launglata, and Malaiyo have been selected for Varanasi district.
Tiranga Barfi was created in Varanasi during the 1942 Quit India Movement as a symbol of patriotism and peaceful resistance against British rule. Its three layers-saffron, white, and green-are traditionally prepared using khoya, cashews, saffron, and pistachios to represent the colours of the Indian flag. Also known as Rashtriya Barfi, this historic sweet remains a proud symbol of Varanasi’s contribution to India’s freedom struggle.
The GI-tagged Banarasi Paan is famous worldwide for its distinctive sweet aroma, freshness, and melt-in-the-mouth taste. A fresh betel leaf is prepared using Kattha, lime, Gulkand, fennel seeds, cardamom, and grated coconut. Banarasi Paan ranges from simple varieties to royal preparations such as Kesar Kasturi Paan and Paan decorated with silver leaf. More than 50 units are engaged in this industry.
Varanasi’s Malaiyo is a traditional winter sweet known for its light, airy texture and delicate sweetness. Made by slowly thickening milk and allowing it to develop a fine, frothy consistency in the cool winter air, it is typically flavoured with saffron and cardamom and garnished with nuts. Its soft, cloud-like texture and rich milky flavour make Malaiyo a distinctive winter speciality of Varanasi.
Banaras’s Kachori-Sabzi is not merely a breakfast dish but is regarded as an integral part of the Banarasi way of life. The Kachori contains a spicy filling of urad dal or moong dal. Early in the morning, the aroma of freshly prepared hot Kachoris and flavourful potato curry in the lanes of Banaras attracts local residents and tourists alike. More than 50 units are engaged in this industry.
Launglata is distinguished by its crispy outer layer prepared from refined flour, a filling of Khoa and dry fruits, and a clove fixed on top. Immersed in sugar syrup, the sweet is crispy on the outside and exceptionally juicy on the inside. More than 60 units are engaged in this industry.
The GI-tagged Banarasi Thandai-Lassi is regarded as highly nutritious, refreshing, flavourful, energising, and beneficial for health. More than 30 units are engaged in this industry.