Prime Minister Narendra Modi hosted Swiss President Parmelin for a special lunch at Hyderabad House in New Delhi on October 5, turning a diplomatic engagement into a celebration of Indian and Swiss flavours. The carefully curated menu combined traditional Indian recipes, regional ingredients and Swiss culinary influences.
Earlier in the day, Modi and Parmelin held bilateral talks and signed agreements covering areas such as transport technology, mobility systems and infrastructure. The lunch that followed added a culinary dimension to the India-Switzerland engagement.
Swiss President Parmelin gets a Swiss- Indian Culinary start
The meal opened with Ambila Gerstensuppe, a Swiss pearl barley soup infused with an Indian touch of tamarind and jaggery, inspired by the flavours of Odisha.
The menu then featured Farrukhabadi Alukam Raclette, pairing fire-roasted, skin-on potatoes with Swiss raclette cheese. Hari dhaniya chutney and chaat masala added a distinctly Indian character to the Swiss-inspired preparation.
Regional Indian Flavours Take Centre Stage
The spread showcased several vegetarian dishes celebrating India's diverse culinary traditions. Dharti Ke Phool featured julienned mushrooms slow-cooked in an onion-based gravy with regional aromatics.
Gobhi Mussalam offered a Mughlai-inspired preparation of whole roasted cauliflower served with a rich cashew and tomato gravy.
Another creative addition was Besani Lauki Lachha, which transformed bottle gourd peel into a crisp preparation tossed with toasted chickpea flour and traditional spices.
The menu also included Tikhat Dal, a Maharashtrian-style yellow lentil preparation tempered with smoked cumin, mustard seeds and indigenous chillies.
Mizo Flavours Meet Paneer
The fusion continued with Paneer Sawchiar, which brought together Mizo-spiced basmati rice, whole aromatics, fresh spinach and pan-roasted paneer. An assortment of Indian breads accompanied the main course, adding to the regional variety on the table.
Dessert Brings India and Switzerland Together
The sweet course continued the India-Switzerland fusion. Lapsi Nusstorte Pie gave the traditional Swiss nusstorte a distinctly Indian makeover, using roasted cracked wheat halwa flavoured with cardamom, along with walnuts and ghee.
The standout dessert was Masala Chai Ice Cream, combining organic black tea, warming spices and caramelised ice cream to create a frozen take on one of India's most recognisable beverages.
Coffee, Tea and Fresh Fruits Complete the Spread
Freshly carved fruits rounded off the meal, while the beverage selection featured Mysore Nuggets Coffee, Nagori Chai and Sea Buckthorn Tea.
With its mix of Indian regional specialities and Swiss-inspired creations, the menu served as more than a lavish lunch—it offered a culinary reflection of the growing warmth and cultural exchange between India and Switzerland.