President Murmu's Coastal Culinary Diplomacy for Seychelles Dignitary
In a remarkable display of culinary diplomacy, President Droupadi Murmu recently hosted an elaborate state banquet to honor Dr Patrick Herminie, President of the Republic of Seychelles, during his inaugural state visit to India. The meticulously curated dinner served as a gastronomic bridge between the two nations, celebrating their shared heritage along the Indian Ocean coastline.
A Menu Celebrating Coastal Diversity
The ceremonial banquet showcased India's rich coastal culinary traditions, drawing flavors and ingredients from five distinct states: Kerala's Malabar coast, Karnataka, Gujarat, Maharashtra, and Tamil Nadu. According to the official menu card, this contemporary presentation was designed to echo the centuries of maritime cultural exchange linking India and Seychelles.
Shared ingredients formed the foundation of the meal, including coconut, kokum, bananas, millet, jackfruit, lentils, and rice—all staples in the daily lives of coastal communities across the Indian Ocean region. This thoughtful selection highlighted the deep cultural connections between the two nations.
Course-by-Course Culinary Journey
Opening Course: Soup
The dinner commenced with a fragrant White Pumpkin & Coconut Soup, inspired by the Malabar region. This delicate soup was accompanied by mini idiyappam (string hoppers) and a drizzle of aromatic curry-leaf oil, setting an elegant tone for the evening.
Salads and Appetizers
This course featured three distinct dishes representing different coastal regions:
- Kosambari with Charred Pineapple and Yogurt Foam: A modern interpretation of the traditional South Indian salad made with split mung beans and cucumber, tempered with mustard seeds.
- Jackfruit & Banana Blossom Skewers: Served on edible sugarcane skewers with kokum essence, paying homage to Kerala's culinary traditions.
- Mini Dhokla with Mustard Topping: The fluffy, steamed chickpea flour cake from Gujarat, presented in bite-sized portions.
Pre-Main Course
Guests were treated to a vegetable-centric course featuring coastal flavors:
- Sorekai (stuffed bottle gourd)
- Majjige huli (spiced yam in Karnataka-style yogurt sauce)
- Yam and raw banana thoran
- Assorted greens
These dishes were served with malabari paratha and jolad (white millet) bhakri, offering a perfect balance of textures and flavors.
Main Course
The substantial main course included:
- Batata nu shaak (Gujarati-style potatoes)
- Udupi brinjal sukka (pan-roasted aubergine)
- Paneer tellicherry (Kerala-spiced paneer)
- Mushroom and dal varan (Maharashtrian lentils)
These were accompanied by ghee-tempered sona masuri rice and an assortment of pickles: date and lime pickle, mango chunda, and gongura pickle.
Desserts
The sweet conclusion featured:
- Shrikhand creme brulee (saffron & cardamom-infused Maharashtrian shrikhand custard with caramelized crust)
- Khubani and akhrot halwa (slow-cooked sweetened apricots with candied walnuts)
- Freshly cut strawberries
Additional Offerings
Complementing the main courses, guests enjoyed a variety of beverages and snacks including 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.
This state banquet not only showcased India's diverse coastal cuisine but also strengthened diplomatic ties through shared culinary heritage, creating a memorable dining experience that celebrated the enduring relationship between India and Seychelles.
