President Murmu hosted a banquet in honor of the leaders of the European Union (Photo-X)
PTI New Delhi. President Draupadi Murmu stressed the need for global unity and said India and the EU should support collective action to face modern complexities.
“At this time of global uncertainty, we have a shared world view and perspective,” he said. Speaking at a banquet in honor of European Council President Antonio Costa and European Commission President Ursula Van der Leyen, President Murmu spoke about the challenges of the changing geopolitical landscape and supported strengthening multilateralism through systemic development.
He said, “We believe that global challenges require collective solutions and we believe that international institutions should not be weakened, but reformed, so that they can adapt to contemporary realities.”
The President described the European Union (EU) as one of India's most important economic partners and a reliable ally in many emerging sectors. Describing the conclusion of negotiations on FTA as a defining moment in the India-EU partnership, Usurla said that this is only the beginning.
The European Commission leader said, “This agreement lays the foundation for an important partnership between Europe and India and we are sending a strong signal to the world… At this time, India and the world are choosing dialogue, cooperation and collaboration.
Himalayan flavor for EU leaders
A special menu celebrating India's heritage of Himalayan cuisine was presented by President Draupadi Murmu at a banquet hosted in honor of European Union leaders Antonio Costa and Ursula Van der Leyen at Rashtrapati Bhavan.
The menu takes inspiration from the traditional cuisines of Kashmir, Ladakh, Himachal Pradesh, Uttarakhand and the North-East. The meal started with 'Jakhiya Aloo' with green tomato chutney and 'Jhangora ki kheer' with 'meh lun' and white chocolate, followed by a soup course that included 'Sundarkala Thichoni', a buckwheat noodle from Uttarakhand with Tibetan influences.
Accompanying accompaniments included Yak Cheese Custard (Bhang Mathri), 'Bicchu Buti Patta' glazed with mustard, bottle gourd and carrot curry. The main dish featured 'Gucchi' (morels) and Solan mushroom with poppy seeds, tomato chutney and Himachali golden rice, served with rai leaves, Kashmiri walnuts, roasted tomatoes and akhuni chutney.
Desserts included Himalayan ragi and Kashmir apple cake, timaroo and sea buckthorn cream, coffee custard with dates and raw cocoa and persimmons garnished with Himalayan honey. These dishes were created in collaboration with Chef Pratik Sadhu and Kamlesh Negi, reflecting Rashtrapati Bhavan's commitment to promoting India's rich culinary heritage.
Chyawanprash is a part of every Indian's life, it reduces diseases and increases energy.