India, Oct. 6 -- At Monday evening's banquet at Rashtrapati Bhavan, President Droupadi Murmu hosted Swiss President Guy Parmelin and First Lady Caroline Parmelin with a menu spanning delicacies from Jammu and Kashmir to Ladakh.

The spread featured Kashmir's famed gucch pulao, khatte baingan (Tsok Wangun), and sheermal roti. The dessert selection included Kashmiri favourites such as phirni and shufta.

The standout was the gucchi, or wild Himalayan morel, used in the pulao. Chef Nishant Choubey describes its appeal: "It tastes earthy, nutty, woody and very meaty. Also, the honeycomb texture gives a wonderful bite, which is lacking in other mushrooms, and it retains its texture even after cooking."

Fresh gucchi is foraged in the Himalayan...