A Royal Vegetarian Spread
President Droupadi Murmu hosted Vietnam’s President Tô Lâm at Rashtrapati Bhavan, presenting a meticulously crafted all-vegetarian menu. This state banquet
was designed to highlight the rich culinary heritage of India, with a particular emphasis on the distinctive flavors of Punjab and Haryana. The accompanying menu note beautifully described the traditional North Indian dining style, where meals are presented on 'Thals' featuring an array of small bowls filled with curries, pickles, rice, and breads, orchestrating a delightful harmony of tastes and a balanced nutritional profile. The intention was to offer a genuine and memorable gastronomic experience, celebrating India's diverse vegetarian traditions with a distinguished guest.
North Indian Main Course Delights
The heart of the banquet offered a sophisticated North Indian culinary journey, beginning with 'Bharwan Vilayti Gobi in Hare Tamatar Makhni'. This starter featured succulent stuffed broccoli immersed in a vibrant green tomato sauce, offering a fresh and zesty beginning. Following this, guests savored 'Gajar Matar Naal Wadiyaan', a comforting dish of carrots and peas cooked alongside savory urad dal dumplings, embodying traditional home-style cooking. The menu also included 'Bhatinde Wale Aloo', showcasing tender baby potatoes expertly seasoned with aromatic kadhai spices and a hint of dried mango powder for a tangy finish. These dishes collectively demonstrated the depth and variety achievable within vegetarian Indian cuisine, prepared with precision and care.
Regional Staples Shine
The banquet prominently featured iconic regional dishes, including the celebrated 'Dal Amritsari'. This slow-cooked lentil delicacy, known for its creamy texture and deep flavor, was paired with 'Matar Wale Chawal' – fragrant basmati rice infused with fresh green peas, a classic combination that speaks volumes of Punjabi comfort food. Adding another layer of regional authenticity, 'Hisar Bajra Khichdi' from Haryana was served. This nutritious and hearty dish, a wholesome porridge made from pearl millet, lentils, and mixed vegetables, provided a taste of Haryana’s staple diet. The inclusion of these dishes underscored the menu's commitment to representing the authentic flavors of these northern states.
Condiments and Breads
Accompanying the main dishes was an array of traditional Indian condiments and expertly prepared breads, designed to enhance the dining experience. Guests were treated to 'Tukke Da Achar' and 'Pachranga Achar', both flavorful pickles offering a spicy and tangy counterpoint. 'Phool Wadiyaan' and 'Papad' provided delightful textural elements, while 'Sirke Wali Pyaz' added a sharp, refreshing kick. The bread selection was equally impressive, featuring 'Masoor Dal Ki Roti', a wholesome lentil-infused flatbread, and 'Pethi Wali Roti', a soft, traditional Indian bread. Unique options like 'Chukandari Chilgoza Naan', a beetroot and pine nut naan, and 'Methi Pudina Paratha', a fenugreek and mint layered flatbread, added both visual appeal and complex flavors to the meal.
Sweet Endings
The dessert course was a grand finale, celebrating Indian sweets with a modern twist and a focus on millets. 'Bajra Gud Churma Doda' offered a delightful crumble made from millet and jaggery, presented on a fennel-infused tart base. This was elegantly served alongside 'Malai Kulfi', a creamy, traditional Indian frozen dessert, providing a cool contrast. Another highlight was 'Ganne De Ras Di Kheer with Panjiri', a luscious rice pudding prepared with fresh sugarcane juice, accompanied by 'Panjiri', a nutrient-rich wheat-based sweet. The meal concluded with a selection of fresh fruits and a choice of beverages, including 'Masala Saffron Chai', 'Mint Tea', and coffee, rounding off the elaborate feast.
