The Challenge of Dining in Space
Eating in orbit is far from a simple meal. In a zero-gravity environment, everything that isn't secured floats. Crumbs from a biscuit or chapati could drift into sensitive equipment, posing a serious risk. Liquids don't pour; they form floating globules.
Beyond the physics, there's human physiology. The microgravity environment causes bodily fluids to shift upwards, leading to a sensation similar to having a cold. This can dull the senses of taste and smell, making food seem bland. Ensuring astronauts receive balanced nutrition that is both safe to consume and psychologically comforting is a monumental scientific task.
Mysuru's Lab: The Kitchen for the Stars
The responsibility for creating this cosmic menu falls to the Defence Food Research Laboratory (DFRL) in Mysuru, a lab under the DRDO. With decades of experience developing specialized food for soldiers in extreme conditions, from high-altitude posts to submarines, DFRL was the natural choice for this stellar culinary mission. A dedicated team of scientists has been meticulously working on designing, preparing, and packaging a wide array of food items that can withstand the rigours of space travel, including intense sterilization processes, while retaining flavour and nutritional value.
A Taste of Home, Hundreds of Kilometres Up
So, what will be on the menu for India’s pioneering astronauts? A comforting and familiar taste of home. DFRL has developed a menu of nearly 30 to 40 Indian dishes. For breakfast, astronauts might have idli-sambar or upma. Lunch and dinner options include vegetable biryani, chicken biryani, dal chawal, rajma chawal, and preserved chapatis with chicken korma or mixed vegetable curry. There are even kati rolls, both vegetarian and non-vegetarian. For dessert, astronauts can look forward to treats like moong dal halwa or sooji halwa. Even accompaniments like mango and garlic pickles will be available to add a spicy kick, which is often craved in space where taste perception is altered.
The Science of Space-Ready Food
Making these dishes space-ready involves sophisticated food technology. Most food is either thermo-stabilised (heated to kill microbes) or freeze-dried to remove water, making it lightweight and long-lasting. To eat, astronauts will add water to the dehydrated packages using a special dispenser that injects the liquid under pressure. Food warmers will also be available on board to heat the meals. Liquids like juices and water are stored in special containers to prevent spills in zero gravity. Every detail is considered, right down to the packaging, which must be easy to handle while preventing any contamination.
Nutrition Beyond the Plate
The food programme is not just about the menu in orbit. Here on Earth, ISRO's Human Space Flight Centre (HSFC) has launched a program called 'Santulan' to provide personalized nutrition support for the astronauts during their intensive training in Bengaluru. Nutritionists will design custom meal plans based on each crew member's health, training demands, and metabolic needs. ISRO is even sourcing a dedicated catering partner to prepare these precise meals, ensuring the astronauts are in peak physical condition. This meticulous attention to diet underscores how critical nutrition is for the mission's success. This program adapts the diet based on the astronauts' changing schedules and recovery needs.
