State banquet

In the Western world, state banquet protocol traditionally prescribe formal wear (white tie or morning dress) events that comprise military honor guards, a four- or five-course meal, musical entertainment, and ballroom dancing.

Highly formalized meals eaten in public by monarchs and their families were a feature of most monarchies, sometimes just a few times a year, but in France mostly more often.

[6] The typical modern style of state banquets, with a large number of guests, and only the waiting staff standing, was introduced by the soon-to-be King Louis Philippe I of France.

When his son and heir married in May 1830, he invited 500 people to a banquet at the Chateau de Versailles, despite (or because of) the brewing constitutional crisis that led to the July Revolution weeks later, which made him king.

During the evening, the gardens are lit up with earthen diyas, string lights, and decorated with flowers and rangoli that become a scene for entertainment.

After a performance by Rajasthani singers, Indian percussion instruments like the mridangam, tabla, ghatam and khanjeera, as well as India's diverse classical dances in which Bharatnatyam, Odissi and Kathak are carefully choreographed, will all be showcased in front of the guests.

Inside the tent, speeches highlighting bilateral diplomatic relations are delivered by the President of India and the foreign head of state.

State banquets are held at Buckingham Palace in London, or sometimes at Windsor Castle in Berkshire, if the visitors are staying there with the monarch.

Preparations for state banquets begin months in advance with the final seating plan confirmed both by the King and the Foreign and Commonwealth Office.

These are: fish; main course, pudding and dessert (fruit, coffee and petit fours) and the 200-year-old 4,000 piece George IV gilt Grand Dining Service is used.

Prior to the commencement of the dinner, the table, settings, music and flowers are all inspected, checked and given final approval by the King personally.

The White House Chief Calligrapher creates place cards with the names of the guests who are assigned seats around the tables in the State Dining Room.

In addition, state dinners held in recent years are also given media coverage by the public affairs TV channel, C-SPAN.

Under such conditions, large receptions and dinners were a rare occurrence as Washington, D.C., society was a collection of isolated villages widely separated and at times almost inaccessible.

Times changed and so did the nation's capital as a series of state dinners were held every winter social season to honor Congress, the Supreme Court, and members of the diplomatic corps.

However, these were permanently discarded by Jacqueline Kennedy and replaced with round tables which could seat a far greater number of guests, approximately 120 to 140, in such a tight and confined space.

After the meal, the guests are seated in the East Room and are formally entertained by a musical ensemble such as a pianist, a singer, an orchestra, or band of national renown.