By Mewati Sitaram
On a momentous occasion at the Qasr-al-Watan presidential palace in the UAE, President Sheikh Mohamed bin Zayed al Nahyan hosted a banquet to honour Indian Prime Minister Narendra Modi. In a remarkable display of culinary respect and environmental consciousness, the banquet showcased a full vegetarian meal that not only delighted the dignitaries but also highlighted the growing global trend towards sustainable and compassionate dining. The decision to serve a fully vegetarian meal at the banquet marks a significant shift in diplomatic dining protocols. Traditionally, state banquets feature a wide array of non-vegetarian dishes to cater to the diverse tastes of guests. However, under the leadership of President Sheikh Mohamed bin Zayed al Nahyan, the UAE demonstrated its commitment to environmental stewardship and cultural sensitivity by embracing plant-based cuisine.
The banquet commenced with a delightful blend of flavors, combining traditional harees (wheat) and dates salad with a twist of locally sourced organic vegetables. The subtle sweetness of dates complemented the wholesome goodness of wheat, while fresh, organic vegetables added a burst of freshness to the dish. This combination not only highlighted the UAE’s rich culinary heritage but also emphasized the importance of supporting local farmers and sustainable agriculture. Next, the guests were treated to grilled vegetables in masala sauce as the appetizers. The vibrant colors and rich aroma of the masala sauce provided a delightful introduction to the plant-based feast. The grilled vegetables, cooked to perfection, showcased the versatility and artistry of vegan cuisine while paying homage to Indian flavors.
The main course was a true celebration of flavors, blending traditional Emirati dishes with Indian influences. The dignitaries were served a hearty bowl of black lentils, a dish widely cherished in both Indian and Middle Eastern cultures. The lentils, known for their nutritional value and comforting taste, symbolized unity and friendship between the two nations.
Accompanying the lentils was another Emirati delicacy, harees (wheat), prepared to perfection, once again emphasizing the importance of local and traditional ingredients in the menu. The juxtaposition of harees and black lentils brought together the essence of Indian and Emirati cultures, reflecting the close diplomatic ties and shared values between the two countries.
As a complement to the lentils and harees, the guests were served tandoori-style cauliflower and carrot. The tandoori cooking technique, which originates from the Indian subcontinent, brought a smoky and robust flavor to the vegetables, elevating them to gourmet status. This unique fusion of Indian flavors with Emirati ingredients exemplified the spirit of friendship and cooperation that the banquet aimed to promote. President Sheikh Mohamed bin Zayed al Nahyan’s decision to serve a full vegetarian meal at the banquet was not just an expression of cultural respect; it was also a powerful statement for the planet. The agriculture sector, particularly animal agriculture, is a significant contributor to greenhouse gas emissions and environmental degradation. By embracing a plant-based menu, the UAE demonstrated its commitment to sustainable practices and environmental stewardship.
The banquet hosted by UAE President Sheikh Mohamed bin Zayed al Nahyan in honor of Indian Prime Minister Narendra Modi was more than just a diplomatic affair; it was a celebration of cultural exchange, culinary artistry, and environmental consciousness. The decision to serve a full vegetarian meal highlighted the UAE’s dedication to embracing sustainable practices and fostering global cooperation. By showcasing the diversity and richness of plant-based cuisine, the banquet became a symbol of hope and unity in the face of global challenges such as climate change and environmental sustainability. As world leaders continue to prioritize sustainability and compassion, events like this banquet set an inspiring example for nations to come together and work towards a more sustainable and compassionate future.
Editor in Chief : Mewati SItaram
