At Rashtrapati Bhavan, the Himalayas took the table

Hosted by Droupadi Murmu in honour of Antonio Costa and Ursula von der Leyen, the state banquet stood apart from the formalities of the India–EU engagements. More than a celebratory meal, it became a cultural narrative — one that chose depth over display and meaning over spectacle.

The Himalayas on the Plate

Curated by chefs Prateek Sadhu and Kamlesh Negi, the menu traced a thoughtful journey across Kashmir, Ladakh, Himachal Pradesh, Uttarakhand and the Northeast. Rooted in slow cooking, indigenous ingredients and restraint, the dishes reflected landscapes where survival, seasonality and patience have long defined culinary wisdom.

Food as Intention

Chef Dhruv Oberoi views the choice as deeply deliberate. “At a moment of international diplomacy, foregrounding Himalayan cuisines was a powerful decision,” he says, pointing to food cultures shaped by climate, community and respect for the land. For Oberoi, the mountains opened a larger conversation — one that challenges the idea of a singular Indian cuisine.

That broader lens reveals a layered culinary identity: South India’s ritual-driven cooking anchored in grains and fermentation; West India’s flavours shaped by centuries of trade and migration; and Central India’s forest-based, millet-rich traditions — among the country’s oldest living food legacies. Together, they underscore India’s gastronomic complexity, far beyond the familiar tropes often presented globally.

A Quiet Act of Cultural Diplomacy

The philosophy resonated with celebrity chef and restaurateur Kunal Kapur, who sees the banquet as diplomacy expressed through restraint. “Himalayan cuisine represents sustainability and a deep relationship with nature,” he notes. “These are values the world is actively engaging with today.” For Kapur, the menu mirrored the India–EU partnership itself — built on patience, collaboration and shared responsibility.

Substance Over Spectacle

By choosing the Himalayas as its culinary narrative, India made a conscious statement. Not one of excess, but of intelligence and intent. In doing so, the state banquet transformed regional wisdom into a global conversation — reaffirming that Indian cuisine, in its quiet sophistication, remains one of the nation’s most eloquent diplomatic languages.

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Himalayas on the Plate

Kashmir: Slow-cooked nadru (lotus stem) with warm spices, inspired by winter kitchens

Ladakh: Barley- and dairy-based broth drawing from thukpa traditions

Himachal Pradesh: Braised local greens and millet preparations shaped by mountain agriculture

Uttarakhand: Bhatt (black soybean) dishes reflecting fermentation and patience

Northeast: Fermented bamboo shoots, smoked vegetables and indigenous herbs

Together, the dishes reimagined Himalayan cuisine as refined, sustainable and deeply rooted in place.

Cuisine on the table

• Jakhiya Aloo with Green Tomato Chutney

• Jhangora Ki Kheer in White Chocolate with Meghalaya Berry Salt

• Sunderkala Thichoni Soup with Buckwheat Noodles

• Yak Cheese Custard with Bhaang Mathri

• Pumpkin and Sinki with Buttermilk and Kashmiri Katlam Bread

• Gucchi (Morels) and Solan Mushrooms with Burnt Tomato Sauce

• Himachali Swarnu Rice with Trio of Chutneys

• Himalayan Ragi and Kashmiri Apple Cake with Timru & Seabuckthorn Cream

• Coffee Custard with Dates and Raw Cacao

• Himalayan Honey-Dressed Persimmon with Jambhiri Lemon