President Draupadi Murmu hosted a “home” reception at Rashtrapati Bhavan on Sunday. The incident exposed traditional cuisine, textiles and demonstrations from five southern states.
At Republic Day 2025, President Draupadi Murmu hosted a “home” reception at Rashtrapati Bhavan. The incident exposed traditional cuisine, textiles and demonstrations from five southern states: Telangana, Andhra Pradesh, Karnataka, Tamil Nadu and Kerala. It was a melting pot of taste, colors and achievements. The event was attended by many dignitaries, including Indonesian President Prabovo Subino, Prime Minister Narendra Modi, Vice President Jagdeep Dhanker, several Union Ministers, as well as diplomatic and eminent personalities of various fields. Indonesian President Prabovo Jissyo was also the chief guest for this year’s Republic Day Parade.
The guests were welcomed by a couple of one of the five southern states – Telangana, Andhra Pradesh, Karnataka, Tamil Nadu, and Kerala – in their mother tongues wearing customs of the region. Special invitations at the reception included ‘drone Didis’, women receiving, farmers engaged in natural farming and ‘Divyang’ Achievers. There was a brief performance of musicians from these states as well as their clothes. Various dishes were served to guests in high tea. The “at home” reception ‘was inclusive for Divyangjan, and was people to help them.
President Draupadi Murmu hosted the “at Home” reception on the occasion of 76th Republic Day at Rashtrapati Bhavan. In addition to important dignitaries, many eminent citizens who have made significant contribution in different fields have shared shared places with different beneficiaries … pic.twitter.com/XFPCC6TVW3
– President of India (@rashtrapatibhvn) 26 January, 2025
Gongura pickle Kujhi Paniaram in the high tea menu, (with a Sorel Leave Pickle with PAN-fried fermented rice dumplings), Andhra mini-onion samosa, tomato peanut chutney (mini strip samosa), full of spicy onion) Paddi ghee mini raga boiled finger millet rice cake, thrown into ghee and a mixture of a curry leaf spice). The menu includes Udupi Udina Vada (Crispy Donut-Shopped Dal Freightrs), Podi (Fluent Rice Pancakes with Gun Powder), Kondkadalai Sundal (chic peas with spices), Muruku, Ban Chips, and Tapioc Chips Are.
Sweet options include Rao Kesari (sweet dish made with Semolina, Ghee, Sugar and Saffron), Paripu Production (Lentil Coconut milk with Pampu jaggery), Mysore Pak (dry sweet with condensed milk), dried fruits Putkelo (rice starch flakee pastries. Judge and nut) and ragi ladu. For the complement of food, guests were served green vegetable juice, orange juice, tender coconut water, IIT tea, eucalyptus filter coffee, and green tea.
The ‘at home’ reception was a hearty tribute to the lively heritage of Southern India, a combination of brilliant dishes with cultural elegance. The event, which left a permanent impression with a notable guest list and hospitality traditions, captured the sense of diversity and unity.
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