As world leaders gather across borders, their conversations often make headlines—but in India, the meal served alongside diplomacy can be just as meaningful. This was evident during Russian President Vladimir Putin’s recent visit to Delhi, where the all-vegetarian state banquet hosted by President Droupadi Murmu at Rashtrapati Bhavan showcased not only India’s hospitality but also its deep cultural instinct to serve food that comforts, nourishes and heals during the winter season.

A diplomatic welcome rooted in culture and care

From Prime Minister Narendra Modi’s reception to the ceremonial welcome at Rashtrapati Bhavan, the visit was steeped in protocol. Yet the meal served to President Putin stood out for its carefully curated regional dishes—light yet flavourful, elegant yet rooted in tradition.

The menu leaned on warm spices, seasonal produce and gentle cooking techniques. This was more than culinary artistry; it was a reflection of India’s belief that a guest’s wellbeing is central to hospitality, particularly in the winter months when immunity, digestion and warmth matter deeply.

In a season where respiratory infections and fatigue are common, the banquet served as a subtle demonstration of India’s time-honoured philosophy: food is comfort, protection and welcome.

(Read related coverage on cultural diplomacy here:
India’s soft-power traditions continue to shape international ties
How cuisine plays a role in modern diplomatic engagements)

A winter-focused menu with regional depth

Murungelai chaaru sets the tone

The dinner opened with Murungelai Chaaru, a delicately spiced broth made from moringa leaves and moong beans. Moringa’s vitamin C, iron and antioxidants make it a winter essential for immunity, while moong dal’s lightness and protein offer a soothing, easily digestible start to a rich meal.

Three appetisers, three regions, three wellness notes

A trio of appetisers followed, each showcasing India’s culinary diversity:

  • Gucchi Doon Chetin — Kashmiri morel mushrooms stuffed with walnut chutney. Morels, among the world’s most prized mushrooms, are rich in vitamin D and antioxidants, while walnuts provide omega-3 fats.
  • Kaale Chane ke Shikampuri Kebabs — slow-cooked black chickpea patties served with mint chutney and sheermal. Black chickpeas provide winter warmth and sustained energy, and mint aids digestion.
  • Vegetable jhol momos — a pelmeni-inspired take on North-Eastern cuisine, served in a gentle broth with carrots, cabbage and spinach for vitamins A, K and essential minerals.

Each dish balanced comfort, nutrition and subtle flavour—ideal for Delhi’s sharp winter evenings.

A main course rich in seasonal wisdom

The main course comprised dishes familiar across Indian households, elevated for the state setting:

  • Zafrani Paneer Roll in a saffron-infused sauce, combining saffron’s warming properties with paneer’s protein richness.
  • Palak Methi Mattar Saag, a winter staple where spinach boosts iron, methi aids metabolism and peas add fibre.
  • Tandoori Bharwan Aloo, offering sustained energy through slow-roasted potatoes.
  • Achaari Baingan, bringing probiotics and depth through pickling spices.
  • Yellow Dal Tadka, light yet nourishing, rich in folate and essential proteins.

This was paired with dry-fruit saffron pulao, where almonds, raisins and cashews offer natural warmth and essential fats—perfect for colder weather. Breads included lachha paratha, missi roti and magaz naan.

A dessert course shaped by tradition and season

Guests were served:

  • Badam ka Halwa — rich in almond-based warmth and known to aid brain function.
  • Kesar-Pista Kulfi — indulgent yet balanced with pistachio’s heart-healthy fats.
  • Fresh fruits, offering a light finish to a hearty meal.
  • Gur Sandesh and murukku, adding cultural charm. Jaggery’s detoxifying and warming qualities make it especially valuable in winter.

To drink, the banquet featured fresh cold-pressed juices such as pomegranate, orange, carrot-ginger and beetroot—each loaded with vitamins, antioxidants and anti-inflammatory elements.

Food as diplomacy, comfort and message

In India, a shared meal is more than a diplomatic formality—it is an act of respect and an expression of care. The thoughtfully crafted state dinner signalled India’s warmth toward its guest, its confidence in its culinary heritage and its understanding of seasonal nourishment.

For President Putin, visiting during North India’s cold spell, the meal was an embodiment of India’s cultural message: Your wellbeing matters. Our traditions welcome you.

As India continues to host global leaders, meals like these demonstrate how the country’s soft power lies not only in policy and partnerships, but also in the quiet, fragrant language of hospitality.