This is what Donald Trump was served at Rashtrapati Bhavan

As part of his two-day visit to India, Donald Trump visited 3 cities - Gujarat, Agra, and Delhi. For someone who is said to not really like vegetables much, Trump ate all vegetarian food during his stay here. The US President is fond of steaks, burgers and meatloaf, and was served authentic Indian delicacies. His Indian culinary tour started with a High Tea at Sabarmati Ashram, Gujarat and concluded with a lavish dinner party at Rashtrapati Bhavan on February 25. The banquet dinner was hosted by Indian President Ram Nath Kovind with his wife Savita Kovind in the honour of US President Donald Trump and First Lady Melania Trump.

The US delegation included the President, First Lady Melania Trump, daughter Ivanka Trump, son-in-law Jared Kushner and other senior dignitaries. The dinner party at the banquet saw about 100 other guests that included Master Chef Vikas Khanna and Music Composer AR Rahman along with other distinguished guests.

A widespread menu was curated for the banquet dinner and included an array of vegetarian and no-vegetarian delicacies was was served to the guests at Rashtrapati Bhavan. The lavish menu included both Indian as well as American delicacies, and was designed keeping in mind the US President’s taste. The menu also had Kashmiri Qehwa for distinguished guests, while for coffee lovers there was decaffeinated coffee and roasted clove coffee.

The guests were served amuse-bouche or Smoked Orange Peel Panna Cotta, which is a pre-appetizer course in French cuisine. This was followed by soup and entrée that included Lemon Grass and Coriander Shorba, Cajun Spiced Salmon and Aloo Tikki Chaat with Palak Papri.

The main course was completely a lavish affair and had several delicacies on the spread. The vegetarian meal included a Dum Gucchi Matar. Gucchi or morel mushrooms are super-expensive but have a superlative taste, and are only found in the Himalayas and their price ranges somewhere between Rs. 10,000 to Rs 30,000 a kg. Followed by Zarkhej Zameen, which had seasonal vegetables cooked in their own juices with seasoned spices. Anjeer Malai Kofta in Baby Spinach Gravy, Deg Ki Biryani, and the special Dal Raisina with Mint Raita, and assorted Indian breads like Methi Kulcha, Missi Roti, Sheermal, Naan and Tandoori Roti. Then there was Dum Gosht Biryani, Raan Alishan in Rogani Gravy, a dish made using lamb meat that was marinated overnight and cooked over live charcoal, and was topped with Rogani gravy.

For the desserts, the US delegates were served with Hazelnut Apple Pie with Salty Caramel Sauce, Malpua Rabri Roll, and freshly carved fruits of the season.