Beyond Diplomacy, India serves BRICS leaders a culinary journey

World leaders gathered in New Delhi for the 18th BRICS Summit to discuss trade, security, global governance and the changing world order. But away from the conference halls and diplomatic tables, India offered its visiting leaders another way to experience the country — through its food.From humble millets and regional spices to elaborate kebabs, Himalayan morels and contemporary versions of traditional Indian dishes, the meals served to BRICS leaders and delegates turned the summit into a culinary journey across India.
Bajra, ragi, jowar and rajma found a prominent place on the menus, reflecting India’s effort to bring traditional grains back into everyday diets under the banner of ‘Shri Anna’. Ragi dosa, bajra upma and millet pongal featured among the breakfast choices, while seasonal fruits, coconut water and fresh buttermilk offered lighter options.

STORY | 'Millet pulao', 'paneer lababdar', 'shahtoot phirni': BRICS Summit gala dinner menu

'Paneer lababdar', 'gucchi marmik', 'millet pulao', and 'shahtoot phirni' for desserts were among the Indian delicacies served to the leaders and delegates of the BRICS Summit at a gala… pic.twitter.com/aXqKSzqBCi

— Press Trust of India (@PTI_News) September 12, 2026

The menu then travelled across India’s diverse culinary landscape. Kashmiri pulao, Hyderabadi biryani, South Indian stew and Gujarati and Rajasthani preparations brought flavours from different regions to the table. Lucknowi kebabs, tandoori breads and slow-cooked gravies added familiar North Indian flavours.
Rajma, a staple in many Indian homes, also received an international touch. Alongside traditional Indian preparations, global influences appeared in dishes such as braised eggplant with miso paste and simmered Chinese cabbage.
The summit menus were not simply about rich curries and elaborate dishes. Chefs also kept in mind the dietary preferences of international guests. Live cooking counters offered customised meals, while low-oil, mildly spiced and continental options were available for those seeking lighter fare.
Gala Dinner Offers Fine-Dining Take on Indian Classics
The culinary showcase reached another level at the customary gala dinner, where traditional Indian recipes were transformed into contemporary fine-dining creations.

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An ensemble of artistes drawn largely from India as well as other member countries of BRICS performed at a gala dinner that Prime Minister Narendra Modi hosted for leaders and… pic.twitter.com/n3ukZRf87c

— Press Trust of India (@PTI_News) September 12, 2026

The evening began with Khandvi Mille-Feuille, an elegant interpretation of the Gujarati classic. Steamed gram-flour rolls, tempered with mustard, coconut and curry leaves, were paired with kesar mango, microgreens and a yoghurt dressing.Khumb Galouti followed, offering a vegetarian interpretation of the celebrated galouti kebab. Tender pan-grilled mushroom kebabs were served with mint pearls and sheermal bread.
The main course continued the journey through India. Paneer Lababdar featured soft cottage cheese simmered in a rich shallot and tomato gravy, while Gucchi Marmik brought the flavours of the Himalayas to the table.Made with Himalayan morel mushrooms and asparagus, the dish combined saffron, raisins and Mamra almonds for a distinctly Indian yet refined flavour.
South India also had its place at the gala dinner. Carrot Bean Poriyal brought together carrots and beans with aromatic spices, virgin coconut oil and freshly grated coconut. Thakkali Belle Saaru, a light lentil broth prepared with toor dal, fresh tomatoes and curry leaves, added another regional touch.The meal was completed with Millet Pulao, Indian breads and Beetroot Raita, offering a balance of grains, vegetables, yoghurt and traditional flavours.
Hotels Add Their Own Touch to India’s Culinary Welcome
Delhi’s leading hotels also brought creativity to the summit’s hospitality arrangements.At one hotel, chefs crafted an edible lotus using rose, saffron and cardamom. The lotus, India’s national flower, also forms part of the identity of BRICS India 2026.
Another hotel looked towards Indian home kitchens for inspiration. Its ‘Tradition to Table’ selection drew on childhood food memories of its chefs, turning familiar home recipes into a curated dining experience.Even the regional snacks offered guests a miniature tour of India. Spiced walnuts from Kashmir, bhakarwadi from Maharashtra, mini kachori from Rajasthan, kucho nimki from Bengal and murukku from Tamil Nadu brought together flavours from across the country.
Behind the elaborate spread was careful planning. Chefs worked to retain the character of Indian cuisine while ensuring that the food was suitable for an international gathering. Fresh ingredients, food safety and individual dietary preferences remained key considerations during preparations.
A Culinary Detour From Geopolitics
For a few hours, the BRICS table offered a different kind of diplomacy.
Inside Bharat Mandapam, leaders discussed conflicts, trade, economic cooperation and reforms in global institutions. Outside those formal conversations, their plates carried a quieter message — one of India’s diversity, traditions and openness.

No single dish could capture the character of a country as vast and varied as India. So the BRICS menu did not try to do so.Instead, it brought together millets from Indian farms, spices from regional kitchens and recipes passed down through generations. From Gujarat and Rajasthan to Kashmir, the South and the Northeast, the food offered visiting leaders a journey through India’s many culinary traditions.
In the end, the summit’s conversations may have centred on the future of the global order. But on the dining tables, India offered something more intimate — a taste of its homes, its regions and its heritage.For the visiting BRICS leaders, it was a brief culinary tour of India, served plate by plate, without ever leaving New Delhi.

(Asstt.Editor)