President Murmu Hosts South Korean Leader with Lavish Rajasthani State Banquet
Rashtrapati Bhavan, renowned for its role in promoting India's traditional culinary heritage on the global stage, recently hosted a magnificent state banquet in honor of South Korean President Lee Jae-myung. President Droupadi Murmu and her team orchestrated this event to showcase the rich cultural and gastronomic grandeur of Rajasthan. The gala dinner was attended by Prime Minister Narendra Modi and several senior ministers, highlighting the diplomatic significance of the occasion.
Curating a Culinary Masterpiece
The menu for this prestigious event was meticulously crafted in collaboration with Chef Dr Saurabh Sharma, a culinary academician and researcher based in Rajasthan. With over 25 years dedicated to preserving and promoting Rajasthan's culinary traditions, Chef Saurabh is a staunch advocate for Indian millets and GI-tagged ingredients, blending research with modern culinary pedagogy. He revealed in an exclusive telephonic conversation with Etimes Lifestyle that the planning began two months prior, with the goal of representing major cities of Rajasthan, including Udaipur, Jaipur, Jodhpur, and Bikaner.
Chef Saurabh credited his mother, Dr Uma Sharma, and his wife, Dr Neha Sharma, for their unwavering support, alongside the efforts of Chef Ravindra Naruka, Chef Himmat Singh, Chef Ratiram Prajapat, and Executive Chef Mukesh Kumar of Rashtrapati Bhavan, who collectively ensured the royal spread was a resounding success.
A Journey Through Rajasthani Flavors
The evening's culinary journey paid tribute to Rajasthan's diverse heritage, shaped by its history, geography, and culinary influences from royal and rural kitchens, tribal communities, Sufi-nawabi traditions, and inventive vegetarian Marwari cuisine. The menu was a symphony of regional specialties, each dish telling a story of the arid landscape and rich traditions.
- Soup: Bhuna Subz Raab, a traditional soup made with roasted vegetables in a wholesome sorghum millet broth, served with caramelized onion, coriander reduction, and puffed bajra.
- Appetizers: Watermelon and Sprouted Jowar Salad, a refreshing combination from Rajasthan's arid terrain, tossed with kimchi and sweet chili dressing; Pitod, a steamed gram-flour cake delicacy from Jodhpur, served with sweet fig and beetroot puree and tangy kachri sauce; and Sangri ki Tikki, featuring GI-tagged sangri pods from the Khejri tree, pan-seared and served with guava chutney and traditional kismish launji.
- Main Course: A quintessential Rajasthani plate included Govind Gatta with GI-tagged Bikaneri Bhujia, ker kaju kishmish relish, and dhungari palak mangodi with crisp lentil nuggets and khobba roti. Another highlight was Gulab Bati and Churma, served with velvety chandi wali dal from Jaipur, shekhawat jimikand, Jaisalmeri pulao, aam ki launji, and chana dal papad.
- Desserts: Khirandh Malpua, delicate malpua infused with cardamom and nutmeg from Pushkar, paired with khirandh, a slow-cooked rice pudding from Udaipur; and Ghevar, a traditional honeycomb-textured dessert from Teej festivities, presented with mango saffron topping and nuts.
Additional Delicacies and Refreshments
The spread extended beyond the main courses, featuring fresh cut fruits such as peach, guava, musk melon, and mulberry, all plucked from the gardens of Rashtrapati Bhavan. Beverages included masala chai, pudina chai, and coffee, while additional treats like Mohan Thal, Chana Dal Kalmi Vada, and Shekhawati Dahi Gujiya were served. A variety of condiments, including Methi Kishmish ki Launji, Kachri Aur Lehsun ki Chutney, and Anardana Dhaniye ki Chutney, complemented the meal.
This event not only celebrated diplomatic ties but also positioned Rajasthan's culinary heritage as a global ambassador of Indian culture, emphasizing sustainability through the use of local and GI-tagged ingredients.
