Gulab Jamun and Bhuna Gosht Hara Pyaaz, among other delicacies, would be served to Chinese Premier Wen Jiabao, who arrived in New Delhi today on a three-day state visit and would be staying at the royal Grand Presidential Suite of Delhi's Taj Palace Hotel.
Chefs at the hotel have prepared a special platter, which incorporates the likes and preferences of the Premier, which include both vegetarian and non vegetarian authentic Chinese and Indian dishes with less spices.
"The Embassy had asked us to prepare our signature dishes with lesser spice content. The biggest challenge that we had to face was to prepare authentic Chinese food," says Rajesh Wadhwa, Executive Chef with the Taj Palace Hotel.
All the Indian dishes will be prepared at the Masala Art, the Indian specialty restaurant of the hotel while for the Chinese menu, suggestions from chefs from the chain of Taj hotels across the country have been sought. Very fond of Indian desserts, Wen Jiabao will be served a host of Indian sweets like Rasmalai, Anjeer aur Khajoor ka Halwa, Phirni, Gajar ka Halwa and his favourite Gulab Jamun. Another highlight in the menu is the south Indian delicacies that were added on a special request of the Chinese diplomats.
"The breakfast will see Sambhar Uttapam, Vada and Sewai Upma in the platter," adds Mr Wadhwa.
The spacious suite that overlooks the lush greens of the Ridge has played host to various dignitaries and heads of state, from across the world including US Secretary of State Hillary Clinton, then President of Pakistan Gen Parvez Musharraf, former Prime Minister of Britain Tony Blair with his wife Cherie Blair among others. The suite features a generously sized bedroom, a large living room with an adjoining dining room and also has access to a private study with a treadmill and a fully fitted pantry.