President Droupadi Murmu treated EU leaders with a lavish Himalayan meal at Rashtrapati Bhavan: Look what was served on the menu

On 27th January, when the entire country was busy calculating what all foods and beverages would become cheaper after the much-coveted Free Trade Agreement (FTA) with the European Union, the world leaders were busy enjoying an innovative feast inspired by Himalayan culture at the state banquet dinner hosted by President Droupadi Murmu. The menu was inspired by the Indian Himalayan belt, and each course of the menu was a tribute to the wisdom of mountain communities, their landscapes, and their time-honored relationship with food, while presenting these traditions in a contemporary and refined form. The dishes were made with ingredients sourced from Kashmir, Ladakh, Himachal, Uttarakhand, and the Northeast too and mostly used slow-cooked preparations. As per the menu card, the entire menu was rooted in regional produce and ancient cooking techniques, where each dish ecohed the diversity of the Himalayan region. As per the menu card footnote, the menu was created and presented in collaboration with Chef Prateek Sadhu and Chef Kamlesh Negi and their team, based in Kasauli, Himachal Pradesh. They represent a new generation of dynamic young Indian chefs and researchers bringing Indian culinary tradition into global fine-dining conversation, not by altering its soul, but by presenting its authenticity with clarity and confidence.

Jakhiya Aloo with Green Tomato Chutney: It included jakhiya aloo paired with green tomato chutney.
Jhangora Ki Kheer with Meah loon and White Chocolate: It was basically millet kheer in a chocolate shell, topped with mesh berry salt from Meghalaya.

Sunderkala Thichoni: A soup course followed with sunderkala thichoni from Munsiyari, Uttarakhand, which was prepared with buckwheat noodles, roasted tomato, fermented vegetables, and a dried vegetable chutney, accompanied by yak cheese custard, bhaang mathri, and bichu buti patta glazed with Himalayan mustard and lauki.

Pumpkin, Sinki: It included sauce inspired by fermented radish, or sinki with winter peas and pumpkin slow-cooked in buttermilk, khatmora chutney, Himalaya phah yeast sauce, and Kashmiri chilli oil. It was served with Kashmiri katlam bread and coriander butter.

Gucchi, Poppy Seeds, Burnt Tomato Sauce, Rice: The main course was a rice-based meal, where Kashmiri gucchi (morels) and Soan mushroom was used along with tomato sauce, pine nut salad and served with Himachali 'swarna' rice. It also included Trio of Chutneys, where it featured rai leaf, doon chetin (Kashmiri walnut) roasted tomato and akhuni.

Himalayan Ragi and Kashmiri Apple Cake with Timru and Seabuckthor Cream. It was a confection featuring ingredients typical of Kashmir, Ladakh, and Himachal.
Coffee Custard with Dates and Raw Cacao: As per the explanation, it included coffee from Dima Hasao, Assam presented as a decadent custard, topped with dates and Indian cacao ice cream.

The meal closed with Himalayan honey-dressed Persimmon with Jambhiri lemon.

Images Courtesy: istock

Note: Images used for representation purposes only