New Delhi: A specially curated banquet hosted by President Droupadi Murmu for her Swiss counterpart Guy Parmelin at the Rashtrapati Bhavan on Monday showcased the diverse and rich culinary traditions of Jammu and Kashmir, and Ladakh.
Information was available with The Chenab Times that the menu featured distinct ingredients and dishes from both Union Territories, drawing parallels between the Himalayan ranges and the Swiss Alps in fostering a cuisine of resourcefulness and respect for seasonal produce.
The selection of delicacies aimed to highlight the unique flavours and culinary heritage of the regions. From Ladakh, the menu included ingredients like sea buckthorn, apricot, wild nettle, yak cheese, and barley. The Kashmir Valley contributed saffron, morels, lotus stem, and aromatic spices, while Jammu offered its unique sweets and street-food traditions.
Guests were served ‘Za Thuk’ soup, a nourishing Ladakhi wild nettle soup with winter peas and roasted millet pearls, accompanied by assorted breads. A significant salad, ‘Labo-Na Tsonma’, showcased the cheese-making traditions of the regions, featuring Labo and Chhurpi from Ladakh, Kalari from Jammu, dried apple, walnuts, wild capers, and lettuce, all dressed with a combination of sea buckthorn and honey. This was served with crackers and apricot jam or Tangthur.
Among the appetizers, ‘Kimb Chaat’, a popular street food delicacy from Jammu, was presented. It comprised boiled taro root, sweet potatoes, and rice flour crispies, topped with sweetened yogurt, tamarind sauce, and starfruit. Another appetizer, ‘Nadur Kebab with Dooyn Chetin’, featured patties made from lotus stem seasoned with aromatic Kashmiri spices, served with walnut chutney.
The main course offered a taste of traditional Kashmiri cuisine with dishes such as ‘haakh’, a stew of seasoned collard greens cooked in mustard oil and asafoetida. ‘Dum Oluv’, potatoes cooked with yoghurt, dry ginger, fennel, and other aromatic spices, was also part of the spread. A fragrant pulao, ‘Kana Gucch Pulao’, made with Kashmiri morels and whole spices, was served alongside ‘Mujj Chatin’, a preparation of white radish with freshly churned yogurt, and Sheermal and Katlam breads.
For dessert, guests were treated to ‘Shufta’, a rich blend of stewed dry dates, cashew nuts, raisins, and coconut, garnished with poppy seeds. ‘Phaymer’, a traditional Ladakhi dessert made from roasted barley, jaggery, and butter, served with Chura soft cheese, was also on the menu.
Beverages served at the banquet included ‘Kahwa’, the traditional Kashmiri green tea flavoured with cinnamon, cardamom, and saffron. Guests also had the opportunity to sample ‘Gur Gur Chai’, a butter tea from Ladakh, and ‘Wild Rose Tea’.
During the banquet, President Murmu addressed the bilateral relations between India and Switzerland. She noted the significant opportunities for expanding trade and investment, particularly following the implementation of the India-European Free Trade Association (EFTA) Trade and Economic Partnership Agreement (TEPA). President Murmu welcomed the Swiss president, emphasizing Switzerland’s importance as a trade and investment partner for India.
The visit also saw the signing of a migration and mobility partnership pact between India and Switzerland. Both nations agreed to enhance Swiss market access for Indian exports and deepen cooperation in nuclear energy and defence sectors, following discussions between Prime Minister Narendra Modi and President Parmelin.
President Parmelin commenced his three-day State visit to India on Monday, marking his first official trip to the country and his second visit this year, having previously attended the AI Impact Summit in February.
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