Kashmiri and Ladakhi Delicacies Featured at Banquet Honoring Swiss President Guy Parmelin in Delhi

Hindustan Times•Published: Oct 6, 2026 01:06 PM IST

During his three-day official visit to India, Swiss President Guy Parmelin was treated to a curated menu highlighting the diverse culinary heritage of Jammu, Kashmir, and Ladakh at a banquet hosted at Rashtrapati Bhavan. The menu showcased regional specialties, bridging the cultural connection between the 'Switzerland of India' and the visiting Swiss delegation.

Ladakhi Specialties: The menu featured Za Thuk, a wild nettle soup, and Phayner, a traditional dessert made from jaggery, butter, and roasted barley.
Jammu Appetizers: Guests were served Kimb chaat, a unique dish made from boiled taro root and sweet potatoes, alongside local Kalari cheese salads.
Kashmiri Mains: The main course included traditional staples such as Chaman Kaliya, Dum Oluv, and aromatic Pulav prepared with rare Morrels.

The Context & Background

This diplomatic gesture highlighted the regional diversity of the erstwhile state of Jammu and Kashmir. The event served to celebrate local gastronomy while fostering warm relations between India and the Swiss Confederation.

Why it matters:The inclusion of regional Indian cuisine in high-level diplomatic banquets serves as a powerful tool for cultural diplomacy. By showcasing the unique culinary traditions of Jammu, Kashmir, and Ladakh, India promotes its regional heritage on the global stage while strengthening bilateral ties through shared experiences.

Enjoyed this 2-minute breakdown?

Share it with your colleagues and friends!