On the Day of the Republic 2025, President Drugupadi Murmu organized a reception “at home” in Rashtrapati Bhavan. The event highlighted traditional delicacies, textiles and performances of the five southern states: Telangana, Andhra Pradesh, Karnataka, Tamil Nadu and Kerala. It was a melting of flavors, colors and achievements. The event was attended by several dignitaries, including Indonesian President Pabowo Subianto, Prime Minister Narendra Modi, Vice President Jagdeep Dhankhar, several ministers of the Union, as well as diplomats and eminent personalities of various fields. The Indonesian president, Pabowo Subianto, was also the main guest for the Parade of the Day of the Republic of this year.
The guests were received by a couple of one of the five states in the south: Telangana, Andhra Pradesh, Karnataka, Tamil Nadu and Kerala, in their mother tongues while using the customs of the region. Special guests at the reception included ‘Drone Didis’, triumphant women, farmers involved in natural agriculture and ‘divyang’ achievements. There was a brief interpretation of musicians from these states, as well as an exhibition of their textiles. Several dishes served the guests in tea. The reception “at home” was inclusive for the ‘Divyangjan’, and there were people to help them.
President Droupadi Murmu organized the reception “at home” on the occasion of the 76th day of the Republic in Rashtrapati Bhavan. In addition to important dignitaries, many eminent citizens who have made notable contributions in different fields shared with the beneficiaries of several … pic.twitter.com/xfpcc6TVW3
– President of India (@rashtrapatibhvn) January 26, 2025
The high tea menu presented Kuzhi Paniyaram to Gongle Pickle Filling ( (Full of onion cakes of rice from finger -to -steamed, thrown in ghee and a mixture of curry leaf spices). Podi (Fermented rice pancakes with arms dust), Kondakalai Sundal (Species with spices), Murukku, Plata and Tapioca chips.
Dessert options include Rawa Kesari (sweet dish made with semolina, ghee, sugar and saffron), Parippu Pradaman (coconut milk pudding lentils with Jaggery de Palma), pak mysore (dry sweet with condensed milk), dry fruit Putharekalu ( Rice starch hunting cake with Jaggery and nuts cake) and Ragi Aidoo. To complement the food, the guests served drinks such as green vegetables, orange juice, tender coconut water, elaichi tea, nilgiri filter coffee and green tea.
The ‘at home’ reception was a sincere tribute to the vibrant heritage of southern India, combining the sumptuous cuisine with cultural elegance. With a notable list of guests and hospitality traditions that left a lasting impression, the event captured the spirit of diversity and unity.
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