FOOD NEWS
President Droupadi Murmu Showcases Himalayan Cuisine at State Banquet for Swiss President
President Droupadi Murmu hosted Swiss President Guy Parmelin for a state dinner featuring a curated menu inspired by the diverse culinary traditions of Jammu, Kashmir, and Ladakh.
President Droupadi Murmu recently hosted Swiss Confederation President Guy Parmelin and First Lady Caroline Parmelin at Rashtrapati Bhavan for a state banquet that highlighted the diverse culinary heritage of the Himalayas. Moving away from more internationally recognized Indian dishes, the menu offered a curated exploration of regional ingredients and traditional cooking techniques from Jammu, Kashmir, and Ladakh.
The evening served as a platform to showcase the depth of India's regional food traditions, emphasizing the unique produce and cultural influences of the mountainous north. By featuring ingredients such as wild nettle, sea buckthorn, and Kashmiri morels, the banquet provided an introduction to the varied flavours that define these specific high-altitude regions.
A Journey Through Himalayan Flavours
The culinary experience began with a focus on Ladakhi traditions, starting with Za Thuk, a wild nettle soup enriched with winter peas and roasted millet pearls. This was followed by a salad course, Labo-Na Tsonma, which incorporated local cheese varieties including Ladakhi chhurpi and Jammu’s kalari. The dish was dressed with sea buckthorn and honey, accompanied by buckwheat crackers and a yoghurt dip infused with wild garlic chives.The appetiser selection transitioned into the street-food and traditional preparations of Jammu and Kashmir. Guests were served Kimb Chaat, a combination of boiled taro root, sweet potatoes, and rice-flour crispies, alongside Nadur Kebab, which featured spiced lotus-stem patties paired with walnut chutney.
Traditional Kashmiri Main Courses and Desserts
The main course highlighted the depth of Kashmiri vegetarian cooking. Dishes included Chaman Qaliya, a cottage cheese preparation in a turmeric and milk-based sauce, and Haakh, a traditional greens dish. The spread also featured Dum Olav, potatoes cooked with yoghurt and fennel, and Tsok Wangun, a tangy baby aubergine preparation. These were served alongside Kanna Guchh Pulao, made with Kashmiri morels, and traditional breads like Sheermal and Katlam.The meal concluded with a selection of regional desserts and beverages. Guests were served Shufta, a traditional mix of dried fruits and nuts, and Phirin, a saffron and cardamom-infused semolina pudding. The dessert course also included Phaymer, a preparation of roasted barley, jaggery, and soft Chura cheese. To finish, the menu offered a variety of teas, including the traditional Kashmiri Kahwa, Ladakhi salted butter tea known as Gur Gur Chai, and a wild rose tea, marking the end of a dinner that sought to bridge diplomatic relations through the lens of Himalayan gastronomy.
