New Delhi: President Droupadi Murmu recently welcomed two prominent European Union leaders, António Costa, President of the European Council, and Ursula von der Leyen, President of the European Commission, to the grand halls of Rashtrapati Bhavan in New Delhi. This special gathering, timed around India’s 77th Republic Day celebrations, highlighted the strengthening bonds between India and the EU, marked by a historic free trade agreement and shared commitments to democracy and global cooperation. Imagine the elegance of it all – crystal chandeliers glowing softly, diplomats in fine attire exchanging smiles, and the air filled with the subtle aroma of Himalayan spices wafting from a banquet table laden with regional delicacies. It’s moments like these that bridge cultures through food and conversation, offering a glimpse into diplomacy at its most inviting.
What made this event truly memorable was the thoughtfully curated menu, drawing from the pristine Himalayan regions, showcasing India’s diverse culinary heritage in a modern fine-dining style. Guests savoured dishes that told stories of high-altitude farms and ancient traditions, blending authenticity with sophistication.
India-EU meeting at Rashtrapati Bhavan
Rashtrapati Bhavan, the official residence of India’s President, stands as an architectural marvel in Delhi, with its vast Durbar Hall often hosting pivotal diplomatic encounters. On this occasion, President Droupadi Murmu received António Costa and Ursula von der Leyen shortly after they served as chief guests for the Republic Day parade – a first for an EU contingent including military staff from operations like ATALANTA and ASPIDES.
The meeting underscored deepening India-EU ties, focusing on trade, technology, defence, and a rules-based world order, coinciding with a landmark free trade pact. President Murmu emphasised shared values like pluralism and open markets during the banquet, fostering optimism for mutual prosperity. For those new to such events, these state banquets symbolise hospitality as diplomacy, where meals become metaphors for partnership.
Himalayan-inspired banquet menu
Chefs Prateek Sadhu and Kamlesh Negi masterminded a menu celebrating Himalayan bounty from Kashmir, Ladakh, Himachal Pradesh, Uttarakhand, and the Northeast, transforming rustic ingredients into refined dishes.
It kicked off with jakhiya aloo – baby potatoes tempered with wild mustard-like jakhiya seeds and paired with zesty green tomato chutney – alongside creamy jhangora ki kheer infused with meah loon (sea buckthorn) and white chocolate. The soup course brought sunderkala thichoni, Uttarakhand’s buckwheat noodles with Tibetan flair. Accompaniments shone with yak cheese custard alongside bhaang mathri, mustard-glazed bichhu buti patta (stinging nettle leaves) with lauki, and warming winter carrot kadhi.
Mains stole the show: luxurious guchhi (morel mushrooms) and Solan mushrooms in poppy seed gravy with burnt tomato sauce, served over Himachali swarnu rice, complemented by chutneys of rai leaf, Kashmiri walnut, roasted tomato, and fermented Northeast akhuni. Desserts wrapped it up with Himalayan ragi and Kashmiri apple cake with timru-sea buckthorn cream, coffee custard with dates and raw cacao, plus honey-dressed persimmon – a sweet nod to mountain purity.
Healthy Himalayan Ragi and Apple Cake recipe
This nutritious cake, inspired by the Rashtrapati Bhavan dessert, packs ragi flour’s calcium and fibre with apples’ natural sweetness – perfect for tea time or guilt-free indulgence. Gluten-friendly and wholesome, it’s a Himalayan gem you can whip up at home.
Ingredients for ragi and apple cake recipe (serves 8-10):
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1 cup ragi (finger millet) flour
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½ cup whole wheat flour
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2 medium apples, grated (about 1½ cups, with skin for extra fibre)
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½ cup desi khand or powdered jaggery (adjust for sweetness)
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¼ cup melted butter or coconut oil
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¾ cup milk (or plant-based alternative)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp cinnamon powder
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½ tsp timru (Himalayan Sichuan pepper) powder or nutmeg (optional, for authentic zing)
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1 tsp vinegar or lemon juice
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Pinch of salt
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Handful of chopped walnuts or raisins (optional)
Easy ragi and apple cake recipe:
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Preheat your oven to 180°C (350°F) and grease a 7-inch round tin. Line with parchment if desired.
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Cook grated apples with 2 tbsp jaggery in a pan over low heat for 4-5 minutes until moisture evaporates and they soften into a chunky sauce. Stir in cinnamon and timru; set aside to cool.
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In a bowl, sift ragi flour, wheat flour, baking powder, soda, and salt. Mix well.
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In another bowl, whisk melted butter, remaining jaggery, milk, and vinegar until smooth. Fold in the cooled apple mixture.
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Combine wet and dry ingredients gently – don’t overmix; lumps are fine for tenderness. Add nuts if using.
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Pour into the tin and bake for 30-35 minutes (or 50-55 mins in a cooker: preheat with salt bed, low flame). Test with a skewer; it should come out clean.
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Cool in tin for 10 minutes, then unmould. Serve with sea buckthorn cream or yogurt for that banquet touch!
This diplomatic feast at Rashtrapati Bhavan not only delighted palates but also wove India-EU relations tighter through shared Himalayan flavours – a tasty promise of brighter collaborations ahead.