India, Oct. 7 -- President Droupadi Murmu hosted Swiss President Guy Parmelin and First Lady Caroline Parmelin on Monday evening at Rashtrapati Bhavan, with a menu spanning delicacies from Jammu and Kashmir, Ladakh, and more. 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." Gucchi mushrooms are rarely available fresh, while dried varieties are available year-round and are commonly used in Kashmiri cooking. Choubey recommends choosing dried morels that range from honey to dark brown in colour, are firm and aromatic, and storing them in an airtight container. Once rehydrated, strain the mushrooms and save the water to use in pulao, soups or curries. Beyond Kashmiri preparations, Choubey suggests trying morels in risotto, gnocchi, cream sauce or simply on toast....