President Joe Biden and his wife Jill welcomed Indian Prime Minister Narenda Modi on June 21st with a state dinner.
During the dinner, the President and the First Lady were able to accommodate their honored guest’s vegetarian preferences by enlisting the help of California-based Chef Nina Curtis, who specializes in plant-based cooking, to help in the kitchen. Biden previewed the menu and decor for the news media on Wednesday after she returned from an outing with the prime minister.
The place settings for the dinner included a detailed menu featuring calligraphy that was elegant, but readable. Photo courtesy Anna Moneymaker/Getty Images
The menu included a salad of marinated millet, corn and compressed watermelon, stuffed portobello mushrooms and saffron risotto, and a strawberry shortcake infused with rose and cardamom.
The first course was comprised of a marinated millet and grilled corn kernel salad with compressed watermelon and a tangy avocado sauce. Photo courtesy Anna Moneymaker/Getty Images
The main course featured stuffed portobello mushrooms with a creamy saffron-infused risotto. Photo courtesy Anna Moneymaker/Getty Images
The dessert featured a rose and cardamom-infused strawberry shortcake. Photo courtesy Anna Moneymaker/Getty Images
Trolleys were deployed to deliver guests to a pavilion built on the south grounds for the affair. It was decorated in the green and saffron colors of India's flag, with translucent walls offering views of iconic symbols of American democracy and history, including the Jefferson Memorial and Washington Monument.
The table decor for the state dinner included lotus flowers that are native to Asia and featured in Indian design. Photo courtesy Anna Moneymaker/Getty Images
In addition to the lotus flowers, there were saffron-hued floral arrangements that differed from table to table. Photo courtesy Anna Moneymaker/Getty Images
Lotus flowers, native to Asia and featured in Indian design, were incorporated throughout, along with saffron-hued floral arrangements that differed from table to table. Dinner was candlelit, reflecting the First Lady's love of candles.
