If you think State Banquets are all about stiff collars and microscopic portions, the spread laid out for Vietnamese President To Lam this Wednesday would have happily corrected you. President Droupadi
Murmu hosted a homecoming for the senses and turned the Rashtrapati Bhavan’s State Dining Room into a tribute space to the agrarian soul of Punjab and Haryana.
With the legendary Chef Harpal Singh Sokhi orchestrating the kitchen, the tables were draped in the intricate geometry of Phulkari, and the focus was on ‘thals’ served with curries, pickles and breads.
The main course menu had all the goodness of the butter-laden legacy of Punjab with the wholesome flavour of Haryana. The guests got to taste Bharwan Vilayti Gobi (stuffed broccoli) in a zesty Hare Tamatar Makhni (green tomato sauce), in addition to the traditional Gajar Matar Naal Wadiyaan. Hisar Bajra Khichdi and Matar Wale Chawal were also present on the menu.
No North Indian feast is complete without the humble potato, and the Bhatinde Wale Aloo—tempered with freshly pounded herbs and tangy amchur—also made its way to the menu. But when it comes to food, the breads are always the star of the show. Moving far beyond the standard naan, the kitchen rolled out Chukandari Chilgoza Naan (a stunning beetroot-pine nut hybrid) and Masoor Dal ki Roti.
The Sweet Denouement
To close, the menu turned to the ancestral wisdom of Indian grains. On offer was Bajra Gud Churma Doda—a jaggery-sweetened millet crumble on a fennel-infused tart—served with Malai Kulfi. But the true conversational piece must have been the Ganne De Ras Di Kheer, a rare sugarcane-juice rice pudding served with the crunchy, nostalgic texture of Panjiri. Guests also had access to a selection of fresh fruits, along with masala saffron chai, mint tea, and coffee.
