Kashmir to Switzerland: A Culinary Journey for President Parmelin in Delhi
Kashmir to Switzerland: A Culinary Journey for President Parmelin in Delhi
Swiss President Guy Parmelin savored the exquisite flavors of Kashmir and Ladakh at a special banquet in Delhi, experiencing India's rich culinary heritage. A delightful cultural exchange!
Delhi rolled out the red carpet, and a feast for the senses, for Swiss President Guy Parmelin during his official visit to India. At a grand banquet held in his honor at Rashtrapati Bhavan on Monday, President Parmelin and other dignitaries were treated to a meticulously curated menu showcasing the rich and diverse cuisine from the Jammu region, Kashmir, and the cold desert landscapes of Ladakh.
The culinary journey began with appetizers that offered a true taste of the region. Guests savored "Za Thuk," a nourishing Ladakhi wild nettle soup, and "Labo-Nat-Tsonma," a unique salad featuring local Kalari cheese from Ladakh and Jammu, dried apples, walnuts, wild capers, and sea buckthorn honey.
A standout was "Kimb chaat," a specialty from Jammu made with boiled taro root, sweet potatoes, and rice-flour crispies, sweetened with yogurt and brightened with tamarind sauce and star fruit.
Also on offer were delicate lotus stem patties with a walnut dip from Kashmir and charcoal-roasted whole dumplings from Ladakh.
The main course continued the regional exploration with dishes like "Chaman Kaliya," a vibrant cottage cheese preparation with turmeric and fennel. Guests also enjoyed "Dum Oluv," deep-fried whole potatoes cooked in Kashmiri red chili, dried ginger, and fennel powder, alongside "Tsok Wangun," a tangy eggplant dish.
Aromatic Pulav made with morels and "Mujj Chttin," a fresh chutney of grated white radish and yogurt, complemented the meal, all served with traditional Kashmiri breads like Katlam and Sheermal.
No Indian feast is complete without a selection of exquisite desserts.
The banquet concluded with "Shufta," a sweetened mix of dates, cashew nuts, and raisins, garnished with poppy seeds, offering a rich and textural experience. "Phirin," a classic sweet milk pudding made with semolina, provided a comforting finish, while "Phayner," a Ladakhi dessert crafted from jaggery, butter, and roasted barley, introduced a unique flavor profile.
This exceptional spread not only delighted the palates of the international guests but also highlighted India's incredible culinary diversity and hospitality.
#SwissPresident #KashmiriCuisine #IndianFood #CulinaryDiplomacy
