State banquets hosted by the President of India have always celebrated diverse culinary traditions. Recently, President Droupadi Murmu hosted a ceremonial state dinner for Vietnamese President To Lam, attended by Vice President C P Radhakrishnan, Prime Minister Narendra Modi, and several Union ministers. The menu drew inspiration from the culinary traditions of Punjab and Haryana, reflecting the ethos of meals served on 'thals' with small bowls of curries, pickles, rice, and breads, showcasing a harmony of flavors and nutritional balance. The decor echoed the theme with table runners adorned in vibrant phulkari embroidery from Punjab. Officials noted that the cuisine of Punjab and Haryana, rooted in the lush plains of northern India, is linked to the land, seasons, and agricultural past. The region, known as India's breadbasket, is famous for wheat, dairy, and vegetables. Meals are substantial, strong, and full of warmth, meant to bring people together in celebration and hospitality.
Main Course Highlights
The main course included Bharwan Vilayti Gobi, featuring stuffed broccoli in a green tomato sauce. Another dish was Gajar Matar Naal Wadiyaan, a traditional homestyle Punjabi preparation of carrots and peas stir-fried with urad dal wadis. Bhatinde Wale Aloo consisted of baby potatoes with freshly pounded kadhai herbs and dried mango powder. Dal Amritsari featured lentils slow-cooked and mildly spiced. Matar Wale Chawal was a classic rice dish with fragrant basmati rice cooked with green peas. Hisar Bajra Khichdi offered a comforting porridge of pearl millets, lentils, and vegetables from Haryana. Accompaniments included achaa, papad, and chutney such as tukke da achar, pachranga acha/phool, wadiyaan/papad, and sirke wale pyaz. Breads included masoor dal roti, pethi, roti, chukandaru, chilgoza naan, and methi pudina paratha.
Desserts and Beverages
Desserts featured Bajra Gud Churma Doda, a millet and jaggery crumble on a fennel-infused tart base, served with creamy malai kulfi. Ganne de ras di kheer was a sugarcane juice rice pudding served with traditional wheat panjiri. The spread also included fresh fruits, masala zafrani chai, mint tea, and coffee.
