During his high-profile state visit to India on December 4-5, 2025, Russian President Vladimir Putin was hosted to an elaborate vegetarian feast at the Rashtrapati Bhavan. The dinner, hosted by President Droupadi Murmu, showcased India's famed 'Mehmaan Nawazi' or hospitality, while adhering to the strict culinary protocols that accompany the Russian leader.
A Dinner of Diplomacy and Delicacies
President Putin's meals abroad are famously prepared by a dedicated Russian team, with ingredients vetted and dishes screened for security. Despite this, the Indian state dinner presented a unique cultural fusion, featuring Indian classical ragas blended with Russian melodies. The meticulously planned menu, as revealed by paparazzi page Viral Bhayani, was entirely vegetarian and highlighted regional specialties.
The Culinary Journey: Appetizers to Main Course
The gastronomic experience began with a Murugelai Chaaru, a delicately spiced broth of moringa leaves and moong beans. For appetizers, guests were served Gucchi Doon Chetin—stuffed morels with Kashmiri-style walnut chutney—and Kaale Chane ke Shikampuri, which are pan-grilled black gram kebabs.
A notable fusion dish was the Vegetable Jhol Momo with Chutney, featuring Pelmeni-inspired steamed dumplings with water chestnut and a spicy tomato dip. The main course was a rich spread including Zafrani Paneer Roll, a roulade of cottage cheese and dry fruits in saffron sauce, and Paalak Methi Mattar ka Saag, a winter greens preparation of spinach, fenugreek, and peas.
Other highlights were Tandoori Bharwan Aloo (stuffed char-grilled potatoes), Achaari Baingaan (baby aubergines in sweet-spicy sauce), and the comforting Yellow Dal Tadka.
Breads, Desserts, and Accompaniments
An array of Indian breads accompanied the meal, such as the flaky Lachha Paratha, nut-rich Magaz Naan, seed-topped Satanaj Roti, Missi Roti made with gram flour, and the crisp Biscuity Roti.
The dessert selection featured the rich Badam Ka Halwa made from almonds and ghee, and the classic Kesar Pista Kulfi, a dense frozen dessert. The table also included Gur Sandesh and Murakku.
Beverages included fresh pomegranate, orange, carrot, and ginger juices. Salads and sides comprised a vibrant selection: beetroot, khaman kakdi, shakarkandi papdi chaat with kamrak, boondi raita, gongura pickle, mango chutney, and banana chips.
This state dinner, part of the 23rd Annual India-Russia Summit, served as a testament to the diplomatic ties between the two nations, with cuisine acting as a flavorful bridge between cultures.
