FOOD NEWS
President Murmu Hosts Banquet Featuring Himalayan Flavors for Swiss President
President Droupadi Murmu hosted a banquet for Swiss President Guy Parmelin at Rashtrapati Bhavan, showcasing a menu inspired by the culinary traditions of Ladakh, Kashmir, and Jammu, drawing parallels to Swiss alpine food culture.
President Droupadi Murmu hosted a formal banquet dinner on Monday evening at Rashtrapati Bhavan in honour of the President of the Swiss Confederation, Guy Parmelin, and First Lady Caroline Parmelin. The event highlighted the diverse culinary heritage of India’s Himalayan regions, specifically drawing inspiration from the Union Territories of Ladakh and Jammu & Kashmir.
The menu was curated to reflect a shared philosophy between the Himalayan ranges and the Swiss Alps, characterising the cuisine as one defined by resourcefulness, refinement, and a deep respect for seasonal ingredients. By incorporating high-altitude produce and traditional preparation methods, the banquet aimed to bridge the cultural gap through the shared language of mountain gastronomy.
A Regional Culinary Showcase
The selection of ingredients underscored the unique geography of the regions involved. From the high plateaus of Ladakh, the menu featured staples such as sea buckthorn, apricot, wild nettle, yak cheese, and barley. The Kashmir Valley contributed aromatic elements including saffron, morels, and lotus stem, while the kitchens of Jammu provided a variety of traditional sweets and street food influences.The meal began with Za Thuk, a Ladakhi wild nettle soup with winter peas and roasted millet pearls, followed by a salad course titled Labo-Na Tsonma. This dish highlighted regional cheese-making traditions, incorporating Labo and Chhurpi from Ladakh and Kalari from Jammu, paired with dried apple, walnuts, and wild capers, all finished with a sea buckthorn and honey dressing.
Traditional Dishes and Beverages
The appetiser selection included Kimb Chaat, a Jammu street-food delicacy made with boiled taro root and sweet potatoes, alongside Nadur Kebab, which featured lotus stem patties seasoned with Kashmiri spices. The Ladakhi influence was further represented by Phorok Nangka, a charcoal-roasted wholewheat dumpling stuffed with turnip greens and caper leaves.The main course offered a variety of traditional preparations, such as Chaman Qaliya, a spiced cottage cheese dish in a milk and turmeric sauce, and Haakh, which consisted of seasonal collard greens stewed with mustard oil and asafoetida. Guests were also served Dum Oluv, Tsok Wangun, and a fragrant Kana Gucch Pulao prepared with Kashmiri morels. The meal concluded with a selection of desserts, including Shufta, Phirin, and Phaymer—a Ladakhi specialty of roasted barley, jaggery, and butter served with Chura soft cheese. The evening’s beverages included traditional Kashmiri Kahwa and Ladakhi Gur Gur Chai.
