Swiss President Enjoys Traditional Kashmiri Cuisine at Rashtrapati Bhavan
During a banquet hosted by President Droupadi Murmu, Swiss President Guy Parmelin savored an array of dishes inspired by the culinary heritage of Jammu and Kashmir.
The banquet featured a menu highlighting traditional dishes from Jammu and Kashmir.
Notable dishes included Nadur Kebab, Dum Olav, and Shufta, showcasing regional ingredients.
This event marked President Parmelin's first official state visit to India.
On the evening of October 5, President Droupadi Murmu hosted a lavish banquet at Rashtrapati Bhavan in honor of Swiss President Guy Parmelin and First Lady Caroline Parmelin. The event followed a luncheon with Prime Minister Narendra Modi and was designed to showcase the rich culinary traditions of Jammu and Kashmir, featuring a variety of regional dishes.
The banquet menu was a thoughtful reflection of the Himalayan culinary landscape, emphasizing the resourcefulness and respect for seasonal produce characteristic of both Kashmiri and Ladakhi cuisines. Ingredients such as sea buckthorn, apricot, and yak cheese were artfully incorporated into the meal, alongside saffron and fragrant spices, creating a unique dining experience.
The meal commenced with Za Thuk, a nourishing wild nettle soup from Ladakh, served with assorted breads. This was followed by a cheese-focused salad, Labo-Na Tsonma, which highlighted local cheese varieties and was complemented by a dressing of sea buckthorn and honey. The appetizers included Kimb Chaat, a street food delicacy from Jammu, and Nadur Kebab, lotus-stem patties served with walnut chutney, showcasing the region's diverse culinary influences.
As the main course unfolded, guests were treated to Chaman Qaliya, a delicately spiced cottage cheese dish, and Dum Olav, potatoes cooked with yogurt and aromatic spices. The meal also featured Kana Gucch Pulao, a fragrant rice dish made with Kashmiri morels, served alongside Mujj Chatni and traditional breads. The dessert course included Shufta and Phirin, offering a sweet conclusion to the meal.
The beverage selection complemented the Himalayan theme, with options like Kahwa, Gur Gur Chai, and wild rose tea. This banquet not only highlighted the culinary richness of the regions but also marked a significant moment in diplomatic relations, as it was part of President Parmelin's three-day state visit to India, his first official trip to the country this year.
