A day before the dinner, Jill Biden showed the media the table decor to be used for the state dinner, including lotus flowers that are native to Asia and featured in Indian design. In addition, there were saffron-hued floral arrangements that differed from table to table. “We hope guests feel as if someone has set that table just for them, because we have,” Biden said.

Attendees sat down in front of a detailed menu featuring calligraphy that was elegant, but readable.

With California-based chef Nancy Travis assisting the White House culinary team in plant-based cooking, guests started their meal with a salad of marinated millet, corn, and compressed watermelon. Chef Travis used millet because India is leading an international year of recognition for the grain.

Chef Travis said the menu “showcases the best of American cuisine seasoned with Indian elements and flavors.” The main course was stuffed Portobello mushrooms and saffron risotto, while roasted sea bass was an option for guests to add to this course.

Strawberry shortcake infused with cardamom and rose syrup

Second Gentleman Douglas Emhoff, the husband of Vice President Kamala Harris, sits at the long main table in the center of the ballroom. Ten-person round tables were used throughout the rest of the room.