It was an all vegetarian fare at the SAARC retreat at Dhulikhel, with each of the eight member nations represented in the menu.

Lunch: Dumplings infused with spinach, seasonal vegetables and home-made cottage cheese. It was served with Himalayan spicy tomato pickle. The main course included Nepali thali, cauliflower curry, cottage cheese curry, zuccini curry, spiced mushroom curry, lentil kofta, sauted palung greens, organic rice and chapatis.

The salad served at the launch comprised cucumber rolls filled with avocado, cheese and mizuna greens topped with fenugreek, fruit and edible flower and molasses. Nettle and fenugreek soup was served with home-made assorted breads.


Desert: Picked up from all the eight member countries included -- from India it was Gujrati Basundi with Jalebis while Baklava from Afghanistan was also laid out. The desert from Bangladesh was Rasbari while Shahi Tukra from Pakistan was also served. The Maldives' Pirni, Nepal's Sikarni and Bhutanese desert Daisee and Waterlappan from Sri Lanka comprised the desert.