: Tuesday, April 21, 2026 5:57 PM
Taste of Rajasthan ‘Gulab Baati Churma’ served to the President of South Korea
Jaipur, . The royal culture of Rajasthan was showcased through Rajasthani flavors in a special dinner organized at Rashtrapati Bhavan on Monday evening. President Draupadi Murmu hosted a grand state banquet in honor of South Korean President Yoon Suk Yeol, a guest of India. The presence of many national ministers including Prime Minister Narendra Modi at this banquet graced the evening. The main objective of this special dinner was to introduce the guests to the traditional and delicious food of different parts of Rajasthan. The work of preparing this special menu was done by Rajasthan’s well-known chef Dr. Saurabh Sharma and his team. Enjoying the Rajasthani food, PM Narendra Modi praised the chef and his team and said, “It was a wonderful Rajasthani food experience”, while President Secretary Deepti Umashankar congratulated Dr. Chef Saurabh and his team on the achievement of representing Rajasthani culinary heritage at this prestigious event. He also appreciated the efforts and gave his good wishes for the future. Whereas Shashi Tharoor said that Rajasthani food was vegetarian as well as delicious.
What else is special in food –
Chef Saurabh and his team Chef Ravindra Naruka, Chef Himmat Singh, Chef Ratiram Prajapat and Executive Chef of Rashtrapati Bhavan Mukesh Kumar together presented Rajasthan in royal thalis. Where he served the traditional dishes of the Royal Family including Jaisalmer, Jodhpur, Udaipur, Bikaner, Jaipur in a modern style. All the dishes in this special menu caught the attention of the guests. In which especially dishes like Jowar Raab to Govind Gatta, Dhungari Palak Mangodi, Chandi Wali Dal, Jaisalmeri Pulao and Gulab Bati-Churma introduced the guests to the diversity of Rajasthan. Whereas sweets like Kheerand Malpua and Ghevar gave the experience of traditional sweetness. The special thing was that even while presenting these dishes in a modern style, their originality and tradition were completely preserved.
Preparation on each dish for one and a half month –
Giving credit for his success to his mother Dr. Uma Sharma and wife Dr. Neha Sharma, Chef Saurabh said that the support of my family was most important. It took about one and a half months of extensive research and multiple trials before finalizing this special menu. He deeply studied Rajasthan’s traditional kitchen, local ingredients and ancient cooking methods, so that every dish is not only excellent in taste but also in its presentation, reflecting the true identity of Rajasthan. During this period, many experiments were done on different combinations and techniques, after which each dish was carefully selected and included in the final menu, so that this state banquet could become a memorable experience at the international level.
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Web Title-From Jaisalmer Pulao to Govind Gatta—Flavors from Jaisalmer Fill the Air at Rashtrapati Bhavan.
