NASA-approved space menu now includes grilled chicken, chocolate pudding and tomato basil soup; thanks to this Indian-origin scientist

Time of India

a day ago

At a time when space travel is no longer limited to elite astronauts but increasingly includes private tourists and international collaborations, the need for high-quality, nutritious, and palatable food has become more pressing than ever.
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Gone are the days of bland, utilitarian pouches filled with calorie-dense mush. In its place is a new generation of gourmet-style meals that not only prioritise nutrition and safety but also reflect the diverse culinary heritages of the astronauts themselves.
At the heart of this evolution is Professor
, an Indian-origin American food scientist whose team has helped transform
's culinary landscape. With the
Axiom Mission 4
(Ax-4), where
is set to become the first Indian astronaut aboard the International Space Station (ISS), this gastronomic transformation is making headlines not just for its innovation, but for the cultural pride it brings to the mission.
From DJ booth to NASA lab: Meet 'Suresh Pillai' the man behind the space menu
Known by night as DJ Deep Spin Prof at a Texas nightclub, Suresh Pillai by day is a globally respected microbiologist and food safety expert. As reported by the Economic Times, born in Golden Rock, Tamil Nadu, and raised by parents from Thrissur, Kerala, Pillai's academic journey took him from Madras University to a PhD in microbiology and immunology at the University of Arizona.
Today, at age 63, he is not just spinning records but revolutionizing the way we think about eating in space.
His lab focuses on electron beam (eBeam) technology, a form of food sterilisation without heat, which he believes is critical to developing long-shelf-life meals for missions to Mars.
NASA's secret ingredient: The Indian fish curry recipe that's out of this world
According to the Economic Times report, in March 2024, a NASA technical paper revealed the detailed formulation of one of its most meticulously engineered space meals: Indian-style barramundi (sea bass) fish curry. With exact proportions listed down to the hundredths of a percent - frozen barramundi (51.1%), onions (19.05%), canned diced tomatoes (11.77%), and a blend of spices like cumin, turmeric, cayenne, and coriander, the dish represents the extraordinary level of precision required in space food engineering.
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Far from being a marketing gimmick, this recipe is the product of years of scientific research and development at the Food Science and Technology Department at Texas A&M University, helmed by Professor Pillai. Since 2005, Pillai's lab has contributed about 30% of the food sent to the ISS, catering not just to nutritional needs but to emotional and psychological well-being.
Making meals matter in microgravity
According to NASA's guidelines, about 80% of the ISS food is standard menu fare.
The remaining 20% is customized, based on personal taste preferences. For Shubhanshu Shukla, this means enjoying 'ghar ka khana' home-style Indian food, thanks to collaborative planning between NASA and ISRO's Human Space Flight Centre.
Indian dishes being prepared for Shukla include moong dal halwa, mango nectar, and various rice dishes. The NASA-approved ISS menu also includes beef fajitas, cheese tortellini, carrot coins, grilled chicken, and desserts like chocolate pudding and cranapple delicacy.
The space galley, complete with an oven and a water dispenser, ensures meals are reheated and hydrated properly in zero gravity.
How NASA plans to keep astronauts fed for 1,000 days on Mars
Creating space food that lasts up to five years is no longer science fiction. With NASA targeting Mars landings in the 2030s, the challenge is enormous: limited water, no refrigeration, and near-zero resupply capability. A round trip to Mars may take over three years, with astronauts potentially needing thousands of pre-packaged meals.
Key hurdles include:
Shelf stability for five years or more
Minimising food fatigue (repetitive meals reducing appetite)
Maintaining flavor and nutrition under extreme storage conditions
Pillai's focus on eBeam sterilization could hold the key to achieving these goals. His students are now working to expand this technology for full-scale deployment in NASA's long-term mission planning.
The Crew of Axiom Mission 4: A global table in orbit
The Axiom Mission 4 was slated to launch on June 10, 2025, from the Kennedy Space Center marking a new era of private spaceflight. In addition to Shukla, the crew includes:
Peggy Whitson, US astronaut and mission commander
Sławosz Uznanski-Wisniewski, European Space Agency astronaut from Poland
Tibor Kapu, spaceflight participant from Hungary
As per reports, they will spend up to 14 days aboard the ISS, conducting scientific research and experiencing life in microgravity while enjoying some of the most advanced space meals ever developed.