Rashtrapati Bhavan treated the Vietnamese President with Punjabi and Haryanvi meal: This is what was served on the menu

The state banquets hosted by the President of India have always been a melting pot of flavours and innovations. Recently, President Droupadi Murmu hosted a ceremonial state banquet dinner to welcome Vietnamese President To Lam, which was also attended by Vice President C P Radhakrishnan, Prime Minister Narendra Modi and several Union ministers. This time, the banquet menu drew inspiration from the culinary traditions of Punjab and Haryana. Reflecting the ethos of the meal, the main course noted: "In Punjab and Haryana, meals are traditionally served on 'thals', with small bowls of curries, pickles, rice and breads - showcasing a harmony of flavours and nutritional balance." According to reports, the decor also echoed the theme, with table runners adorned in the vibrant colours of Punjab's phulkari embroidery. "The cuisine of Punjab and Haryana, which is rooted in the lush plains of northern India, is inextricably linked to the land, the seasons, and the rich agricultural past. This region, known as India's breadbasket, is well-known for its abundance of wheat, dairy, and vegetables. Meals are substantial, strong, and full of warmth; they are intended to bring people together in the spirit of celebration and hospitality," the President's House Officials mentioned. Scroll down to read the menu details.

It included stuffed broccoli in a green-tomato sauce.

It is a traditional homestyle Punjabi dish, which consists of carrots and peas stir-fried with urad dal wadis (dumplings)

This dish refers to baby potatoes with freshly pounded kadhai herbs and dried mango powder.

It is a dal preparation, where lentils are slow-cooked and mildly spiced. This is s traditionally made with whole black lentils and chana dal, slow-cooked with butter, cream, tomatoes, onions, and aromatic spices. The dish is hearty, smoky, and often served with naan, kulcha, or jeera rice.

It is a classic rice dish, where fragrant basmati rice is cooked with green peas.

A comforting porridge of pearl millets, lentils, and vegetables from Haryana.

It included tukke da achar, pachranga acha/phool, wadiyaan/papad, sirke wale pyaz

This included masoor dal roti/pethi/roti/chukandaru, chilgoza naan/methi pudina paratha.

This refers to millet and jaggery crumble on a fennel infused tart base, served with creamy kulfi.

This refers to sugarcane juice rice pudding served with traditional wheat panjiri.

The spread also included fresh fruits, masala zafrani chai, mint tea, and coffee.