Strange Or Innovative? Kolkata Chefs Weigh In On President Murmu’s Deconstructed Menu

Banquet Controversy  
The state banquet at Rashtrapati Bhavan featured dishes like yoghurt foam kosambari and jackfruit skewers, presented in a modern, deconstructed style. Social media reactions were mixed, with some questioning whether such menus meet traditional expectations of hospitality.  

Chefs’ Perspective  
Kolkata chefs argued that innovation and intention matter as much as taste. They emphasized that modern Indian plated dining is about elevating traditional flavors with contemporary techniques, making the experience memorable for guests while showcasing India’s culinary diversity.  

Cultural Significance  
The debate reflects a broader conversation about evolving food culture in India. While traditionalists prefer hearty meals, younger chefs and diners are embracing experimentation, blending heritage with modern gastronomy to appeal to global audiences.  

Key Highlights  

• President Murmu hosted banquet for Seychelles president  
• Menu featured deconstructed Indian dishes like yoghurt foam kosambari  
• Social media debate questioned portion sizes and style  
• Kolkata chefs defended innovation and modern plating  
• Focus on elevating traditional flavors with contemporary techniques  

Conclusion  
President Murmu’s banquet menu has sparked a lively debate on tradition versus innovation in Indian cuisine. While opinions differ, the event highlights India’s evolving culinary identity, balancing heritage with modern creativity to make a global impression.  

Sources: Telegraph India, PTI, Economic Times