The official state banquet hosted by Droupadi Murmu in honour of European Council President António Costa and European Commission President Ursula von der Leyen turned into a celebration of India’s living culinary heritage, as revealed by the menu cards from the evening.
Rooted in the Indian Himalayan belt, the carefully curated menu showcased ingredients, techniques, and food traditions from Kashmir, Ladakh, Himachal Pradesh, Uttarakhand and the Northeast. Each course reflected slow cooking, fermentation, forest produce and indigenous grains, presented in a contemporary fine-dining format without diluting regional authenticity.
A tribute to the mountains on the plate
The menu introduction described the dinner as a reimagining of India’s culinary legacy through the vision of a new generation of chefs and culinary researchers. Drawing inspiration from mountain communities and their deep relationship with food, the courses highlighted earthy flavours, fermented elements and seasonal produce.
Starters that set the tone
The banquet opened with Jakhiya Aloo and Green Tomato Chutney, featuring Uttarakhandi potatoes served on a crisp mathri tart. This was paired with Jhangora ki Kheer with Meah Loon and White Chocolate, a refined take on millet kheer topped with Meghalaya’s meah berry salt, blending sweetness with subtle salinity.
Soup and accompaniments
Guests were served Sunderkala Thichoni, a buckwheat noodle soup from Munsiyari in Uttarakhand, reflecting Tibetan culinary influences. The soup was accompanied by a distinctive trio: Yak Cheese Custard with Bhaang Mathri, Bichhu Buti Patta glazed with mustard and lauki, and a comforting Winter Carrot Kadhi.
The main course spotlight
The highlight of the evening was Guchhi with poppy seeds and burnt tomato sauce, prepared using Kashmiri morels and Solan mushrooms. It was served alongside Himachali swarnu rice and a thoughtfully crafted trio of chutneys—rai leaf, Doon chetin made from Kashmiri walnut, roasted tomato, and akhuni—bringing layered textures and flavours to the plate.
Desserts inspired by the Himalayas
Dessert continued the regional narrative with Himalayan ragi and Kashmiri apple cake, paired with timru and seabuckthorn cream. This was followed by Coffee custard with dates and raw cacao, made using coffee from Dima Hasao in Assam, and a fresh fruit course of honey-dressed persimmon with jambhiri lemon.
Chefs behind the experience
The menu notes reveal that the dinner was created in collaboration with Prateek Sadhu and Kamlesh Negi, along with their team based in Kasauli, Himachal Pradesh. The chefs were described as part of a new generation presenting Indian cuisine to the global fine-dining audience with clarity and confidence, while staying true to its soul.
The Republic Day 2026 banquet thus went beyond diplomatic protocol, using food as a medium of cultural dialogue. By placing Himalayan traditions at the heart of the table, Rashtrapati Bhavan offered guests an immersive taste of India’s diverse landscapes, histories and communities—one course at a time.
