Why Gucchi mushrooms became the star of the spread at state dinner for Putin

Russian President Vladimir Putin’s India visit was full of several cultural moments. From flavourful Assam black tea to Kashmiri saffron, a handcrafted silver horse, an ornate tea set, and a Russian edition of the Bhagavad Gita — these were among the gifts Prime Minister Narendra Modi presented to him.

He was also treated to a banquet steeped in Indian tradition, flavour and heritage. Hosted by Droupadi Murmu at Rashtrapati Bhavan, the all‑vegetarian state dinner showcased India’s regional diversity and culinary heritage. From jhol momo to achaari baingan, badam ka halwa to kesar kulfi, the banquet featured traditional dishes from across the country. Among the myriad items presented, one stood out for its exclusivity: gucchi doon chetin — stuffed Gucchi mushrooms with walnut chutney.

But what makes Gucchi so special?

Gucchi mushrooms don’t grow in ordinary farms. They grow only in select high‑altitude Himalayan forests — in regions such as Himachal Pradesh, Jammu & Kashmir, and Uttarakhand — and only under very specific climatic and soil conditions. These are among the priciest fungi in India, often fetching around Rs 30,000-Rs 40,000 per kilogram.

As they cannot be cultivated commercially, their supply is extremely limited — making them rare and in high demand among gourmets. They are prized for their earthy, nutty, umami‑rich flavour and distinctive honeycomb texture: a spongy cap that gives it a meaty feel, even when used in vegetarian dishes. Rare, wild‑harvested and almost mystical in its scarcity, the price of Gucchi can even go up to Rs 50,000.

The season for finding Gucchi is short — typically only a few weeks every year. If weather conditions are not proper, or if moisture or temperature conditions aren’t right, these mushrooms just don’t grow. That unpredictable supply adds to their value. Once harvested, they are typically sun‑dried to preserve their quality, which further adds to their cost.

At the state dinner for Putin, this dish was the highlight. The inclusion of Gucchi mushrooms was more than just a lavish culinary choice — it was a tribute to India’s deep‑rooted gastronomic heritage.