The shatranji carpets and jainamaaz prayer mats made in Warangal range in size from the smallest 2-feet-by-3-feet to a massive 60-feet-by-90-feet, examples of which are seen in some museums. Bright colours, geometrically repetitive patterns and interlocking zigzag motifs in cotton and jute are the signature styles of the carpets.
Photo: K. Pichumani
The signature Mysore Sandal Soap bagged the GI tag in 2006. The uniqueness of the Mysore Sandal Soap lies in the way it is made, using sandalwood oil distilled at the company's manufacturing unit.
Photo: Bhagya Prakash K
The famous Guntur chillies were given the GI tag in 2010. The Guntur chilli market is also said to be Asia’s largest. More than 10,000 farmers and traders visit the chilli market every day in the season, and the red chilli produced in Guntur is exported to 12 countries fetching a foreign exchange of $125 million.
Photo: T. Vijaya Kumar
The Coimbatore Wet Grinder too received its tag in 2006. The recognition came mainly because of the type of stone used in the grinders here. This variety of stone is available only in and around Coimbatore.
Photo: S. Siva Saravanan
Nashik is some times known as the ‘Wine Capital of India’. Under the GI tag conditions, wines from Nashik Valley are required to have 80% of their grapes grown in Nashik.
Photo: Paul Noronha
The traditional Nachiarkoil brass lamps are known as Nachiarkoil Kuthuvilakku. The ornamental lamps are mostly made by artisans who live in and around Nachiarkoil, a town in Kumbakonam, Tamil Nadu. The craftsmanship is not found anywhere else. The lamps made for temples are artistically used in South India.
Photo: The Hindu Archives
These handmade scissors from Meerut received the GI tag in 2013. The scissors are made out of scrap metal by a community in Meerut, which is “the only scissor cluster in India”. The community has been making the product for more than three centuries.
Photo: Special Arrangement
This delicious dish is just pure indulgence with the rich meat of lamb pounded for hours to be mashed with wheat and spices and then served with a generous helping of the shorba, fried onions and chopped mint. The Hyderabadi haleem was given the GI status in 2010.
Photo: K.V.S. Giri
