New Delhi, October 6: A wide range of traditional delicacies from Jammu and Kashmir and Ladakh featured on the menu at a special banquet hosted by President Droupadi Murmu for Swiss President Guy Parmelin and his wife Caroline Parmelin at Rashtrapati Bhavan on Monday.
The curated dinner showcased the distinctive flavours and ingredients of the Himalayan regions, including Nadur Kebab, Haakh, Phaymer, Kahwa, sea buckthorn, apricot, wild nettle, yak cheese, barley, saffron and Kashmiri morels.
The menu drew inspiration from the culinary traditions of Jammu, Kashmir and Ladakh, highlighting their seasonal produce and traditional cooking methods.
Ladakhi and Kashmiri Flavours Take Centre Stage
The dinner began with Za Thuk, a traditional Ladakhi wild nettle soup prepared with winter peas and garnished with roasted millet pearls. It was accompanied by assorted breads.
Guests were also served Labo-Na Tsonma salad, featuring Labo and Chhurpi cheeses from Ladakh along with Jammu’s Kalari cheese, dried apple, walnuts, wild capers and lettuce, topped with a sea buckthorn and honey dressing.
Among the starters was Kimb Chaat, a Jammu street-food delicacy made with boiled taro root, sweet potatoes and rice-flour crispies, served with sweetened yoghurt, tamarind sauce and starfruit.
Another highlight was Nadur Kebab with Dooyn Chetin, featuring lotus-stem patties seasoned with Kashmiri spices and served with walnut chutney.
Traditional Main Course
The main course included the popular Kashmiri dish Haakh, prepared with collard greens, mustard oil and asafoetida.
Other dishes included Dum Oluv, potatoes cooked with yoghurt, dry ginger and fennel, and Kana Gucch Pulao, a fragrant rice preparation featuring Kashmiri morels and whole spices.
These were served with Mujj Chatin, made with white radish and freshly churned yoghurt, along with traditional Sheermal and Katlam breads.
For dessert, guests were served Shufta, a rich combination of dates, cashews, raisins and coconut, as well as Phaymer, a traditional Ladakhi dessert made with roasted barley, jaggery and butter, served with Chura soft cheese.
The banquet concluded with beverages including Kashmiri Kahwa, flavoured with cinnamon, cardamom and saffron, traditional Ladakhi Gur Gur Chai, and Wild Rose Tea.
India-Switzerland Ties
During her banquet speech, President Murmu said there were significant opportunities to expand trade and investment ties between India and Switzerland, particularly following the implementation of the India-European Free Trade Association (EFTA) Trade and Economic Partnership Agreement.
India and Switzerland also signed a migration and mobility partnership agreement on Monday and agreed to expand Swiss market access for Indian exports.
The two countries further discussed deeper cooperation in areas including nuclear energy and defence during talks between Prime Minister Narendra Modi and President Parmelin.
Parmelin began his three-day state visit to India on Monday. It is his first State visit to the country and his second visit this year after attending the AI Impact Summit in February.
