What the PM ate at White House

Smita Mishra

The first State Dinner of the Obamas had to be special. And it sure was a date to remember as Manmohan Singh, the Prime Minister of the country known for its hospitality, was left speechless.

Manmohan Singh could not suppress his smile when Obama greeted him in “Aapka Swagat Hai.”

The meticulous planning of the much awaited dinner, the care taken of even the minutest details and the conviviality and warmth, overwhelmed the PM and his wife- the first state guests of Obama.

Michelle Obama, the hostess and planner of the gala event was dressed in a gorgeous gleaming silver-sequined, flesh-colored gown, a westernized take on the Indian lehnga. The strapless silhouette with the beads forming an abstract floral pattern was custom-made by the Indian-born, US-based designer Naeem Khan. She wore a matching wrap (chunni, we may call it), a stack of bangles and dangling earrings.

The mint green tablecloths and purple flower arrangements that graced the tables at the dinner for 320 guests were finalized by Mrs Obama herself.

The cream and silver china on which the food was served was from the Eisenhower, Clinton and Bush eras and the food was a combination of American and Indian cuisines.

Marcus Samuellson, the chef and co-owner of Aquavit Restaurant in New York and also one of the "finest chefs" in the country prepared the four course dinner.

Jennifer Hudson, Kurt Elling, AR Rahman and the National Symphony Orchestra under the direction of Marvin Hamlisch entertained the guests with soft, flowing music.

The surprise was the mostly vegetarian fare except the green curry prawns. Fresh arugula came straight from the White House lawns.

The menu course by course


Potato and Eggplant Salad
White House argula with onion seed vinaigrette
Wine: 2008 Sauvignon Blanc, Modus Oprendi, Napa Valley, California

Red lentil soup with fresh cheese
Wine: 2008 Riesling Brooks "Ara" Willamette Valley, Oregon

Roasted Potato Dumplings with tomato chutney
Chick peas and okra
or
Green curry prawns
Carmelized salsify with smoked collard greens and coconut aged basmati
Wine: 2007 Granache, Beckman Vineyards, Santa Ynez, California

Pumpkin Pie tart
Pear tatin
Whipped cream and caramel sauce
Wine: Sparkling Chardonnay, Thibaut Janisson Brut, Monticello, Virginia

Petits Fours and Coffee
Cashew Brittle
Pecan Pralines
Passion Fruit and Vanilla Gelees
Chocolate dipped fruit