Rajasthan Flavours Shine at Rashtrapati Bhavan Dinner, ‘Gulab Baati Churma’ Served to South Korean President From Jaisalmer Pulao to Govind Gatta, traditional dishes leave a lasting impression

 

Jaipur, April 21: The rich and royal culinary heritage of Rajasthan took center stage at a grand state banquet hosted at Rashtrapati Bhavan on Monday evening. The special dinner was organized in honour of South Korean President Lee Jae-myung, with President Droupadi Murmu hosting the prestigious event. Prime Minister Narendra Modi, along with several Union Ministers, was also present, adding to the grandeur of the evening.

The highlight of the banquet was a specially curated Rajasthani menu designed to introduce guests to the diverse and traditional flavours of the state. The menu was crafted by renowned chef Dr. Saurabh Sharma and his team, who presented classic dishes with a modern touch while preserving their authenticity.

Appreciating the cuisine, Prime Minister Narendra Modi described it as “a wonderful Rajasthani dining experience.” President’s Secretary Deepti Umashankar congratulated the chef and his team for representing Rajasthan’s rich culinary heritage at such a prestigious platform. Meanwhile, Shashi Tharoor praised the food, noting that it was not only vegetarian but also exceptionally delicious.

A Royal Platter of Rajasthan

The menu was prepared by a team including Chef Ravindra Naruka, Chef Himmat Singh, Chef Ratiram Prajapat, and Rashtrapati Bhavan’s Executive Chef Mukesh Kumar. Together, they presented traditional dishes from regions like Jaisalmer, Jodhpur, Udaipur, Bikaner, and Jaipur in a royal thali format.

The spread featured signature dishes such as Jowar ka Raab, Govind Gatta, Dhunghari Palak Mangodi, Chandi Wali Dal, Jaisalmeri Pulao, and the iconic Gulab Baati Churma, which captivated the guests. Traditional desserts like Khirand Malpua and Ghewar added a sweet touch to the dining experience. Notably, while the dishes were presented in a contemporary style, their traditional essence was carefully preserved.

Over a Month of Research and Trials

Chef Dr. Saurabh Sharma shared that the menu was finalized after nearly one and a half months of extensive research and multiple trials. The team studied traditional Rajasthani kitchens, local ingredients, and age-old cooking techniques to ensure authenticity in both taste and presentation.

He credited his success to the support of his mother Dr. Uma Sharma and his wife Dr. Neha Sharma, stating that family encouragement played a crucial role.

Chef Sharma further added that several combinations and techniques were experimented with before carefully selecting each dish, ensuring that the state banquet delivered a memorable international culinary experience.