The banquet held in honour of Vietnamese President To Lam by President Droupadi Murmu has gained significant attention on social media. The event was attended by various dignitaries, including Prime Minister Narendra Modi. The menu, exclusively featuring vegetarian dishes from Haryana and Punjab, was curated by celebrated chef Harpal Singh Sokhi.

Adequate Menu Details

The main course included a variety of dishes beginning with Bharwan Vilayati Gobi, a broccoli dish filled with spices and served in a green tomato sauce. Additional offerings featured Hare Tamatar Makhni and Gajar Matar Naal Wadiyaan, a traditional Punjabi recipe of carrots and peas stir-fried with urad dal dumplings. Further staples such as Bathinde Wale Aloo, baby potatoes enhanced with kadai herbs and dried mango powder, and Dal Amritsari, slow-cooked lentils, rounded out the main menu.

Hisar Bajra Khichdi from Haryana added a rustic flavour to the selection, along with Matar Wale Chawl, fragrant basmati rice with green peas. Complementing the meal were a variety of achars, chutneys, and traditional breads, including methi pudina paratha and chukandari chilgoza naan. For dessert, a range of sweets was served, including Bajra Gud Churma Doda, Saunfiya Dona, Malai Kulfi, and Ganne De Ras Di Kheer with Panjiri. Fresh fruits, masala zafrani chai, mint tea, and coffee concluded the dining experience.

The menu has reportedly sparked discussions amongst food enthusiasts on social media, with some questioning the decision to serve an entirely vegetarian meal and others making light-hearted comments about potential food choices the Vietnamese President may make post-event.

Reactions and Criticism

The banquet menu’s exclusivity has resulted in a mixed response online. Some users expressed disappointment regarding the lack of non-vegetarian dishes, while others defended the culinary choice, arguing that Indian vegetarian food is well-appreciated in Southeast Asia. They noted that President Droupadi Murmu’s vegetarian lifestyle likely influenced the menu theme.

Moreover, the situation unfolded against the backdrop of ongoing debates around the Uttar Pradesh government’s ‘One District, One Cuisine’ initiative, which has faced criticism for excluding significant non-vegetarian dishes from its culinary representation. Many notable regional specialties such as Galouti Kebab from Lucknow and Moradabadi Biryani from Moradabad are missing from this list, prompting discussions on the adequacy of the selections.

Despite the criticism, some enthusiasts pointed out that the banquet showcased the richness of India’s vegetarian culinary traditions and highlighted regional specialities from Punjab and Haryana, reflecting a diverse gastronomic identity.

Insights from Chef Harpal Singh Sokhi

Chef Harpal Singh Sokhi addressed the reactions to the banquet menu in a conversation, expressing that the event was well-received and that several dignitaries had enjoyed the meal significantly. He recalled a positive remark from Prime Minister Narendra Modi, who praised the food during the banquet. Chef Sokhi affirmed that the menu was crafted based on a brief from Rashtrapati Bhavan, aiming to represent the culinary heritage of Punjab and Haryana.

According to the chef, the planning process for such an event is extensive, involving several months of preparation, including presentations, sampling, and adjustments based on feedback. He explained that the careful curation ensures authenticity and reflects the theme established by the Presidential office.

This controversy around the banquet menu is not unprecedented; previous events have similarly ignited discussions regarding menu choices. A notable instance was earlier this year when a coastal menu served to the President of Seychelles included no seafood items, highlighting ongoing scrutiny regarding presidential dining choices.

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