President Murmu's Himalayan Culinary Diplomacy Wows EU Leaders
On January 27, 2026, while the nation anticipated economic benefits from the India-EU Free Trade Agreement, President Droupadi Murmu hosted European Union leaders at an extraordinary state banquet at Rashtrapati Bhavan. The event featured a meticulously crafted Himalayan-inspired menu that celebrated India's mountain communities through contemporary fine dining.
An Innovative Feast Rooted in Tradition
The banquet menu was designed as a tribute to the wisdom, landscapes, and food traditions of the Indian Himalayan belt. Each course transformed regional ingredients into refined culinary presentations, showcasing slow-cooked preparations and authentic flavors from Kashmir, Ladakh, Himachal Pradesh, Uttarakhand, and Northeast India.
The Elaborate Seven-Course Menu
Small Plates: The meal commenced with Jakhiya Aloo with Green Tomato Chutney, featuring potatoes paired with tangy chutney, followed by Jhangora Ki Kheer with Meah Loon and White Chocolate – a creative millet kheer encased in chocolate and topped with Meghalaya's mesh berry salt.
Soup Course: Guests enjoyed Sunderkala Thichoni from Munsiyari, Uttarakhand. This unique soup combined buckwheat noodles, roasted tomato, fermented vegetables, and dried vegetable chutney, accompanied by yak cheese custard, bhaang mathri, and bichu buti patta glazed with Himalayan mustard and lauki.
Pre-Main Course: This course featured Pumpkin and Sinki, with sauce inspired by fermented radish, winter peas, and pumpkin slow-cooked in buttermilk. It was enhanced with khatmora chutney, Himalaya phah yeast sauce, and Kashmiri chilli oil, served alongside Kashmiri katlam bread and coriander butter.
Main Course: The centerpiece was a rice-based dish featuring Kashmiri gucchi (morels) and Soan mushroom with burnt tomato sauce, pine nut salad, and Himachali 'swarna' rice. A Trio of Chutneys accompanied it, including rai leaf, doon chetin (Kashmiri walnut) roasted tomato, and akhuni.
Dessert: The sweet finale included Himalayan Ragi and Kashmiri Apple Cake with Timru and Seabuckthorn Cream, blending flavors from Kashmir, Ladakh, and Himachal. Additionally, Coffee Custard with Dates and Raw Cacao presented coffee from Dima Hasao, Assam as a decadent custard topped with dates and Indian cacao ice cream.
Fruit Course: The meal concluded with Himalayan Honey-Dressed Persimmon with Jambhiri Lemon, offering a refreshing end to the lavish feast.
Culinary Visionaries Behind the Menu
The innovative menu was created and presented in collaboration with Chef Prateek Sadhu and Chef Kamlesh Negi and their team based in Kasauli, Himachal Pradesh. These chefs represent a new generation of Indian culinary professionals who are bringing Indian traditions into global fine-dining conversations by emphasizing authenticity rather than alteration.
According to the menu card footnote, their approach focuses on presenting Himalayan culinary heritage with clarity and confidence, transforming regional ingredients into sophisticated dining experiences that honor their origins while appealing to international palates.
This state banquet not only served as diplomatic hospitality but also as a powerful showcase of India's diverse culinary landscape, particularly highlighting the rich food traditions of its mountain regions. The event demonstrated how traditional ingredients and cooking methods can be elevated to create memorable fine-dining experiences that tell cultural stories through food.
