President Murmu Hosts Seychelles Counterpart with Coastal Indian Feast from 5 States
In a grand display of culinary diplomacy, President Droupadi Murmu recently hosted a ceremonial state banquet to welcome Dr Patrick Herminie, President of the Republic of Seychelles, during his inaugural state visit to India. The meticulously curated dinner celebrated the deep-rooted relationship between the two nations through a symphony of coastal Indian flavors.
A Culinary Bridge Across the Indian Ocean
The evening's menu was designed as a gastronomic bridge, highlighting the shared maritime cultural exchange and common ingredients that define the coastal communities of the Indian Ocean region. Drawing inspiration from five Indian states—Kerala, Karnataka, Gujarat, Maharashtra, and Tamil Nadu—the feast showcased ingredients like coconut, kokum, bananas, millet, jackfruit, lentils, and rice, which are staples in both Indian and Seychellois daily life.
Course-by-Course Culinary Journey
Soup: The dinner commenced with a fragrant White Pumpkin & Coconut Soup, inspired by the Malabar coast, accompanied by mini idiyappam and a delicate drizzle of curry-leaf oil.
Salads and Appetizers: This course featured three innovative dishes:
- A modern interpretation of kosambari, a South Indian salad made with split mung beans and cucumber, enhanced with charred pineapple and yogurt foam, and tempered with mustard seeds.
- Jackfruit & banana blossom skewers served on edible sugarcane skewers with a hint of kokum essence, paying homage to Kerala.
- Mini dhokla from Gujarat, a fluffy steamed chickpea flour cake topped with mustard.
Pre-Mains: Guests enjoyed a medley of coastal vegetables, including sorekai (stuffed bottle gourd), majjige huli (spiced yam and raw banana in a Karnataka-style yogurt sauce), and greens. These were served with malabari paratha and jolad (white millet) bhakri.
Mains: The main course was a rich assortment featuring batata nu shaak (Gujarati-style potatoes), udupi brinjal sukka (pan-roasted aubergine), paneer tellicherry (Kerala-spiced paneer), and mushroom and dal varan (Maharashtrian lentils). These dishes were accompanied by ghee-tempered sona masuri rice and an array of pickles: date and lime, mango chunda, and gongura.
Desserts: The sweet finale included shrikhand creme brulee, a saffron and cardamom-infused Maharashtrian custard with a caramelized crust; khubani and akhrot halwa, slow-cooked sweetened apricots with candied walnuts; and freshly cut strawberries.
Additional Delicacies and Beverages
Beyond the main courses, the banquet offered an extensive selection of beverages and snacks. Guests savored cardamom tea, filter coffee, nilgiri tea, elaichi chocolates, nippattu, dahi vada, pani puri, kokum sharbat, orange juice, beetroot pachadi, hiravi chutney, and sundried tomato thokku, ensuring a comprehensive taste of India's diverse culinary landscape.
This state banquet not only honored the visiting dignitaries but also reinforced the cultural and historical ties between India and Seychelles, proving that food can be a powerful tool in international diplomacy.
