India, Nov. 2 -- Long before Amritsari stuffed kulcha gained fame beyond the Holy City, it was a craft perfected in kitchens and clay tandoors over generations. Maker's hands learned the dough by touch, eyes judged the spiced potato filling, and instinct signalled when the tandoor had done its work. Beneath that golden-brown crust lay far more than butter and spice-it held memory, pride, and living heritage.

This deep bond between a dish and its soil is precisely what a Geographical Indication (GI) tag protects. It identifies a product whose qualities, reputation, or distinct characteristics are fundamentally linked to its place of origin. Just as Darjeeling tea and Banglar rasogolla enjoy recognition tied to their origins, Punjab's most...