In a delightful nod to India’s culinary diversity, Rashtrapati Bhavan hosted a special banquet featuring a unique Himalayan dish, Pahadi Jakhiya Aloo, for visiting European Union dignitaries. The event, held on the evening of the 77th Republic Day, highlighted the rich traditions of the Himalayas while showcasing India’s penchant for intricate vegetarian cuisine.
The banquet, organized at the prestigious Raisina Hills venue, included guests from the political and film spheres, alongside EU leaders. Prime Minister Narendra Modi attended the event at the invitation of President Droupadi Murmu. The centerpiece of the Himalayan-inspired menu was the Jakhiya Aloo, a potato preparation made using a distinctive Himalayan seed called Jakhiya, celebrated for its sharp, tangy, and mildly spicy flavor.
Jakhiya seeds are native to regions like Garhwal and Kumaon in the Indian Himalayas. Visually similar to mustard seeds, these tiny dark seeds carry a unique taste profile, a combination of mustard’s pungency, black cumin’s aroma, and the subtle heat of black pepper. Locally, Jakhiya is also referred to as “Hulhul,” and it is a staple in many traditional hill-region recipes, used primarily as a tempering ingredient to bring depth to vegetable dishes.
The preparation of Pahadi Jakhiya Aloo reflects the simplicity and elegance of Himalayan cooking. Small potatoes are boiled and cubed, then cooked in mustard oil with a tempering of Jakhiya seeds, hing (asafoetida), dry red chilies, turmeric, and a touch of salt. Crushed garlic and fresh coriander leaves are added to elevate the flavor, and a dash of lemon juice finishes the dish with a tangy brightness. The potatoes are cooked until slightly crisp on the outside yet tender on the inside, resulting in a dish that is both aromatic and visually appealing.
This traditional recipe not only celebrates the local flavors of the Himalayan region but also offers versatility. It pairs beautifully with Indian breads like roti, paratha, and luchi, and can also be savored on its own as a flavorful side dish. The use of mustard oil and the unique Jakhiya seeds provides a distinctive taste that resonates with the earthy and robust culinary traditions of the mountains.
By including Pahadi Jakhiya Aloo on the menu, the Rashtrapati Bhavan banquet served more than just food, it offered a cultural experience. European guests, many unfamiliar with Himalayan cuisine, were introduced to a dish that captures the essence of India’s northern hills. The event underscored how regional specialties can elevate a formal gathering, providing both an authentic taste of local tradition and a conversation starter about India’s diverse culinary heritage.
In recent years, there has been growing interest in reviving and celebrating regional Indian recipes, and dishes like Jakhiya Aloo exemplify how traditional ingredients and techniques can create unforgettable culinary experiences. For the guests at Rashtrapati Bhavan, the humble potato, transformed with Jakhiya seeds and Himalayan spices, became a highlight of the Republic Day celebrations proving that simple ingredients, when treated with care and respect, can tell a rich story of culture, tradition, and flavor.
