Delectable Starters Unveiled
The culinary journey for the dignitaries commenced with a selection of thoughtfully prepared starters, each offering a distinct taste of Indian regional
cuisine while adhering to strict allergen-free guidelines. The Nimona Kebab, a pan-grilled creation, drew inspiration from the rustic flavors of Bihar and Uttar Pradesh. These tender green pea patties, subtly enhanced with cumin and asafoetida, provided a savory introduction with 113 kcal per 100g. Complementing this was the Kham Khatai, a delightful lentil patty boasting a melt-in-your-mouth texture. Crafted from green moong lentils and generously stuffed with a sweet mango chutney before being pan-grilled, these offered a unique sweet and savory balance, registering 116 kcal per 100g. Finally, the Kashmiri Nadru Kurkuri presented a delightful crunch. These crispy fried lotus stem chips, a specialty from the Kashmir Valley, were artfully seasoned, delivering an addictive snack experience at 143 kcal per 100g.
Main Course Highlights
The main course showcased a vibrant array of dishes designed to impress with both flavor and thoughtful preparation, ensuring a fulfilling and inclusive dining experience. At the heart of the spread was the Zaffrani Subz Pulao, an aromatic basmati rice dish infused with the luxury of saffron and brimming with an assortment of seasonal vegetables. A dish often associated with the regal Nawabi feasts of Hyderabad, its rich aroma and complex flavors were a testament to its heritage, containing 152 kcal per 100g. Offering a lighter yet equally flavorful option, the Tandoori Salad presented fresh produce with a smoky essence. Bell peppers, tomatoes, and pineapple were marinated and then skillfully grilled in a tandoor, resulting in a light and refreshing dish with 78 kcal per 100g. Rounding out the main course was the Thepla, a beloved Gujarati flatbread. Prepared with gram flour and infused with the earthy notes of fenugreek, this staple was elevated with a smear of mango relish cream cheese, adding a delightful tangy dimension to the meal. This creation contained 138 kcal per 100g.
Sweet Endings
The grand lunch concluded with a curated selection of desserts that were both innovative and rooted in traditional Indian sweets, all while maintaining the allergen-free promise. The Rose and Coconut Pudding offered a fragrant and creamy kheer, uniquely prepared using coconut milk to achieve a luscious texture. Its visually appealing pink hue was a delight, and a topping of finger millet crumble added a satisfying textural contrast, making it a refreshing finale at 167 kcal per 100g. Completing the sweet offerings was the Ramdana Anjeer Ladoo, a wholesome sweet treat. This delightful ladoo was expertly crafted from puffed millet and dried figs, creating a chewy and delightfully nutty confection that capped off the meal with a healthy indulgence, delivering 172 kcal per 100g.
