Narendra Modi's Swearing-In Ceremony's Menu

Roll out the red carpet and raise a toast for Narendra Modi, who is all set to take his oath as India's 15th Prime Minister this evening.

About 4000 guests are expected to attend the most important event of the year. The swearing-in ceremony will be held at the forecourt of Rashtrapati Bhawan. Narendra Modi is the 3rd Prime Minister who will be sworn in at the forecourt after Chandra Shekhar in 1990 and later in 1996 and Atal Bihari Vajpayee in 1998.President Pranab Mukherjee will be hosting a private dinner for Modi and his council of ministers, the seven visiting heads of government and the Bangladeshi parliament Speaker. The menu has been designed to highlight the best of India and Indian cuisine. With authentic dishes from Gujarat, Kerala, Tamil Nadu, Maharashtra, West Bengal and Punjab, all guests will get to savour the very best of tandoori delicacies, curries and a wide assortment of oven baked treats. (More: Top 5 favourite foods of Narendra Modi)What previously looked like a pure vegetarian menu was changed to add a few non-vegetarian dishes to suit the likes of the foreign dignitaries that are expected at the venue. Most of the food will be prepared in the Rashtrapati Bhawan kitchen with a little help from the staff of the India Tourism Development Corporation (ITDC) and Hyderabad House.

The swearing in ceremony will happen today in the evening at Rashtrapati Bhavan

Here's a look at the 18-dish spread that has been planned for the evening and our recipe recommendations for each. Just in case you want a lavish affair of your own at home.(Click on each title for the recipe)Chicken Hazarvi Also known as malai tikka, this one makes a regular appearance in Indian restaurants and is known to be an all-time favourite of all kebabs. Chicken marinated in cheese, yoghurt, chilli and a hoard of amazing spices.

Chilled Melon Soup This refreshing summer soup is a great starter for dinner and a cool relief from the sweltering Delhi heat.

Tandoori AlooBeautifully marinated with kasuri methi, hung curd, ginger, garlic and chaat masala, potatoes are char-grilled to get the smokey flavour.

Galouti KebabA favourite for many, these kebabs are known for their melt-in-mouth texture. Tender minced lamb wrapped in a host of spices and shallow fried. Goes best with ulta-tawa ka parantha.

Prawn Stew (Kerala)A delicately spiced prawn stew from 'God's own country', Kerala. A light and lovely recipe with the soothing flavours of coconut milk and coconut water.

Arbi ke KebabColocasia (arbi) chunks coated in mild spices and and fried crisp. A simple yet impressive snack.

Chicken ChettinadA fiery treat for all spice lovers. Chicken chettinad is an authentic dish from the Chettiar region of Tamil Nadu. Chicken chunks tossed in Southern flavours of coconut, curry leaves, cinnamon and a whole lot of chillies.

Gujarati KadhiA comforting kadhi that is a staple in almost every Gujarati household. Yogurt, gram flour, cinnamon, sugar and curry leaves come together to make this sweet yet spicy concoction.

Kerala Vegetable Stew A fresh mix of veggies, cinnamon, cloves, ginger, cardamoms and coconut milk.

Dal MakhaniWe aren't surprised to see this evergreen classic here! A feast without DalMakhani is no feast at all.

Cucumber RaitaIn tune with the hot weather outside, a refreshing Cucumber Raita has to make its way on the table inside.

Mango ShrikhandCreamy yogurt married with sweet, sweet mangoes. Make it at home with our easy recipe.

Pineapple Halwa
A sweet, hot, gooey halwa served with the tang of pineapples, what's not to like?

Potol Dorma Pointed gourd or parwal is stuffed with meat, fish or shrimp and then cooked in a tomato gravy. For the vegetarian version, one can stuff it with veggies. A traditional Bengali dish.

SandeshMade with paneer and spices, Sandesh is a Bengali sweet treat like no other!

Kela Methi Nu ShakA Gujarati recipe with a mix of methi and bananas. Typically served with green chillies and butter.

Birbali Kofta CurryVelvety soft koftas doused in a rich gravy. A royal dish straight from the Mughal kitchen.

Jaipuri BhindiA bhindi recipe native to Rajasthan. Lady fingers are tossed in a variety of spices and fried crisp, also known as bhindi fry.

Photo Courtesy: Top photo by AFP

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