New Delhi: Republic Day celebrations often reflect India’s cultural diversity beyond parades and protocol. During the 2025 Republic Day At Home High Tea, President Droupadi Murmu highlighted regional cuisine through a thoughtfully curated spread. The menu brought focus to everyday flavours shaped by tradition, memory, and local kitchens. Carefully chosen snacks and sweets represented southern states through familiar textures and balanced spices, turning the ceremonial table into a quiet tribute to culinary heritage and shared identity, celebrated nationwide pride and unity today.
Such official menus carry symbolic weight. They spotlight regional food traditions while offering guests a sensory journey across cultures. Last year’s platter leaned on southern specialities known for comfort and restraint. Each dish echoed home-style cooking, careful technique, and ingredient-led taste, proving that simple recipes often speak most clearly during national moments marked by warmth, memory, balance, dignity, pride, and togetherness.
Regional flavours on Presidential platter
1. Gongura pickle stuffed kuzhi paniyaram
Crisp fermented rice dumplings filled with tangy sorrel leaf pickle delivered a sharp yet comforting flavour profile. The combination of balanced texture with bold seasoning makes it a standout bite on the menu.
2. Andhra mini onion samosas with tomato–peanut chutney
These petite samosas carried a gently spiced onion filling wrapped in delicate pastry. Served alongside a nutty, mildly tangy chutney, the snack reflected familiar tea-time flavours with ceremonial finesse.
3. Mini masala uttapam with podi
Soft rice pancakes topped with vegetables and finished with aromatic podi offered warmth and familiarity. The dish highlighted simplicity elevated through careful seasoning and balanced cooking.
4. Udupi uddina vada
Golden lentil fritters delivered crunch outside and softness within. Known for clean flavours and precise frying, the vada represented the enduring appeal of Udupi-style cooking.
5. Karuveppilai podi ghee mini ragi idli
Ragi idlis coated with curry leaf spice powder and ghee brought nutrition and indulgence together. The dish reflected mindful eating rooted in traditional grain use.
6. Kondakadalai sundal
This protein-rich spiced chickpeas tossed with coconut and mustard seeds added lightness to the platter. Gently seasoned, the dish balanced heavier snacks.
7. Crispy savoury assortment
Murukku, banana chips, and tapioca chips offered crunch and contrast. These familiar nibbles brought texture and comfort to the ceremonial spread.
8. Rawa kesari and Mysore pak
The pairing of saffron-tinted semolina dessert with rich milk-based fudge added sweetness and aroma. Both sweets carried festive familiarity and balance.
9. Dry fruit putharekalu and ragi ladoos
Flaky rice pastries filled with jaggery and nuts, paired with wholesome ragi ladoos, rounded off the menu. The combination reflected celebration, health, and tradition.
The Presidential platter last year showed how food can quietly narrate heritage. Through regional dishes and restrained flavours, Republic Day hospitality carried meaning beyond the table.