Indians know very well that the route to a guest’s heart goes through his stomach and the famed Indian hospitality unveiled its very best for Crown Prince Salman on Wednesday.

No dinner diplomacy can be meaningful if the guests’ palate is not tingled enough. Vice President Hamid Ansari took personal interest in ensuring that the crown prince was served the best of Indian food and drinks when he hosted a banquet in the foreign dignitary’s honor on Feb. 26 at New Delhi’s palatial Hyderabad House.

Here is the complete menu of Ansari’s banquet for the crown prince:

Non-vegetarian

Shorba-e-Awadh (Delicately flavored lentil soup, topped with parsley)

Kibbeh Maqlia (Fried minced meat with crushed wheat, stuffed with mutton, onions and pine kernels, served with Tabbouleh, Tahini sauce)

Jhinga Mehrunisa (Delicately marinated fresh prawns, cooked in tandoor)

Kabab-e-Bannu (Succulent pieces of chicken, cooked with coating of eggs to keep the flavor encased)

Pathar Kabab (Flattened mutton steak cooked to perfection, served with pudina chatney and baby nan)

Raan with roast gravy (Whole leg of baby lamb marinated in spices, cooked in tandoor and topped with roast gravy)

Murg Peshawari (Chicken cooked in Mughlai gravy with slices of onions and capsicum)

Khumb Matar Hara Pyaz (Button mushrooms , green peas and spring onions cooked in robust masala and sprinkled with pickled ginger)

Dal Dera Ismail Khan (Black lentils cooked overnight over smoldering charcoal to impart a special flavor and creamy texture)

Kabsa (Rice and succulent pieces of chicken cooked with traditional kabsa spice mix , topped with almonds and pistachio)

Vegetarian

Shorba-e-Awadh (Delicately flavored lentil soup, topped with parsley)

Falafel (Fried puree of chickpeas and broad beans, mixed with spices)

Paneer (Grilled cottage cheese layered with chutney, raisins and almonds)

Tandoori Malai Broccoli (Smooth creamy Broccoli florets, mildly flavored with cheese and roasted on charcoal)

Mataki Ke Kabab (Deep fried medallions of lentil with spices, served with pudina chutney and baby nans)

Paneer Kundan Kaliyan (Cottage cheese chunks cooked in gravy made from onions, yogurt, turmeric and saffron)

Khas Kofta (Vegetable dumplings simmered in smooth tomato gravy)

Khumb Matar Hara Pyaz (Button mushrooms, green peas and spring onions cooked in robust masala and sprinkled with pickled ginger)

Dal Dera Ismail Khan (Black lentils cooked overnight over smoldering charcoal to impart a special flavor and creamy texture)

Subz Zafrani Pulao (Exotic rice preparation with vegetables and spices)

Both the non-vegetarian and vegetarian meals had accompaniments like assorted Indian breads, lettuce and olives in Mayo dressing, Palak Aur Akhrot Ka Raita, fresh green salad, pickles, papad and chutney and fresh fruits and drinks like South Indian coffee, tea and qahwa.

The desserts were Firni-e-Firdaus (saffron flavored dessert made from rice flour and milk) and Blueberry and Cinnamon Pudding (flavored light pudding).