Coastal Culinary Celebration
The State banquet hosted by President Droupadi Murmu for Seychelles President Patrick Herminie at Rashtrapati Bhavan on February 9, 2026, was a profound
statement of bilateral ties. More than just a welcome dinner, it commemorated 50 years of Seychelles' independence and its diplomatic relationship with India. The menu was thoughtfully designed to reflect the shared maritime heritage connecting the two nations, drawing inspiration from the rich and varied culinary landscapes of India's coastlines. This gastronomic affair aimed to bridge cultures through food, presenting a refined and modern interpretation of traditional Indian coastal dishes to honor the visiting dignitary and celebrate the shared ocean that links their countries.
A Voyage Through Starters
The culinary journey commenced with a comforting White Pumpkin & Coconut Soup, subtly infused with curry-leaf oil and accompanied by delicate mini idiyappam, echoing the flavors of the Malabar coast. Following this gentle introduction was a vibrant trio of appetizers, each offering a distinct taste of India's southern and western regions. The Kosambari with Charred Pineapple and Yogurt Foam presented a modern twist on a South Indian staple, refreshing the palate with split mung beans and cucumber. Next, Jackfruit & Banana Blossom Skewers, served with edible sugarcane, showcased the unique flavors of Kerala, enhanced by a hint of kokum essence. Completing the starter selection were Mini Dhoklas with Mustard Topping, fluffy steamed chickpea cakes that brought the distinct, tangy zest of Gujarat to the table, setting a delightful tone for the courses to follow.
Earthy Pre-Mains
The pre-main course skillfully balanced earthy undertones with subtle coastal nuances, preparing the palate for the richer main dishes. A highlight was the Sorekai, Majjige Huli, Yam, and Raw Banana Thoran – a delightful ensemble featuring stuffed bottle gourd and spiced yam prepared in a Karnataka-style yogurt sauce, alongside tender raw banana. These savory elements were thoughtfully paired with two types of traditional Indian breads, designed to complement their flavors. A Malabari Parotta, known for its flaky layers, and a robust Jolad (White Millet) Bhakri, offering a hearty, wholesome texture, provided the perfect accompaniments, creating a harmonious transition between the lighter starters and the substantial main course.
Hearty Main Course
The main course presented a selection of beloved regional comfort foods, elevated to the sophistication expected of a state banquet. The menu featured Batata nu Shaak, a Gujarati-style potato preparation; Udupi Brinjal Sukka, a flavorful pan-roasted aubergine dish from the Udupi region; Paneer Tellicherry, a paneer delicacy spiced in the style of Kerala; and Mushroom & Dal Varan, a Maharashtrian lentil preparation. These hearty dishes were served alongside fragrant Ghee-tempered Sona Masuri rice. To enhance the dining experience, a trio of condiments offered a spectrum of tastes: the sweet and tangy Date & Lime Pickle, the fruity Mango Chunda, and the zesty Gongura Pickle, allowing guests to customize their plates with bursts of flavor.
Sweet Endings & Beverages
The dessert selection offered a perfectly balanced conclusion to the elaborate meal, presenting a delightful trio of sweet treats. Guests could indulge in Shrikhand Creme Brûlée, a sophisticated fusion of creamy Maharashtrian shrikhand infused with saffron and cardamom, topped with a caramelized sugar crust. Complementing this was the Khubani & Akhrot Halwa, a slow-cooked, rich confection of sweetened apricots studded with candied walnuts. For a touch of freshness, freshly cut strawberries were also served. To round off the dining experience, a choice of aromatic Nilgiri Tea, fragrant Cardamom Tea, or traditional Filter Coffee was offered, providing a warm and comforting conclusion to the evening's culinary exploration.
Table Delights & Drinks
Adding an element of interactive enjoyment, a selection of bite-sized favorites was artfully arranged on the tables for guests to savor throughout the evening. These included delightful Elaichi Chocolates, crisp Nipattu (a savory snack), soft Dahi Vadas, and the ever-popular Pani Puri, offering a burst of flavor with every bite. To quench the thirst and refresh the palate, a range of beverages was available. Guests could choose from the tangy and refreshing Kokum Sharbat, freshly squeezed Orange Juice, or the vibrant condiments like Hiravi Chutney, cooling Beetroot Pachdi, and savory Sundried Tomato Thokku, adding final delightful touches to the meal.
Harmonious Atmosphere
The gala banquet was further enhanced by a captivating musical performance, creating an ambiance of refined elegance. The Rashtrapati Bhavan Naval Band, alongside a skilled ensemble of classical instrumentalists, presented a rich repertoire of Indian classical music. Their performance spanned a variety of evocative Indian classical raagas, including Hamsadhwani, Khamaj, Yaman, Abheri, Mand, Desh, Malkauns, and Bhairavi. Adding a special touch to honor the visiting delegation, the musical program also featured an interpretation of "Si Lanmour i For" by Jean-Marc Volcy, a popular song from Seychelles, performed by the Naval Band, weaving a beautiful musical thread between the two cultures.
Culinary Bridge
Ultimately, the banquet served as a powerful culinary metaphor, symbolizing the strong connection between India and Seychelles, both nations intrinsically linked by the vast expanse of the Indian Ocean. The menu's emphasis on ingredients like coconut, kokum, bananas, millet, and a variety of coastal spices underscored the deep-seated maritime cultural exchange that has shaped both regions over centuries. By drawing from the lived traditions of coastal communities and their kitchens, President Murmu's chosen menu not only celebrated India's diverse food heritage but also honored this enduring legacy of shared history and intertwined destinies, fostering a sense of unity through a shared appreciation for the sea's bounty.
