PM Modi's Gala Dinner Highlights India's Culinary Heritage at AI Summit
The national capital is abuzz with the India-AI Impact Summit 2026, held from February 16 to 20 at Bharat Mandapam, where world leaders, policymakers, and innovators have convened to deliberate on the future of artificial intelligence. In a grand celebration of India's hosting role, Prime Minister Narendra Modi organized a lavish dinner on February 18 for attending heads of state and dignitaries. Esteemed guests included French President Emmanuel Macron, Brazilian President Luiz Inácio Lula da Silva, and numerous other international figures, underscoring the event's global significance.
Curated Menu by ITC Group Emphasizes GI Ingredients
The dinner's menu was meticulously crafted by chefs from the ITC group, renowned for blending India's rich heritage into culinary concepts presented in both traditional and contemporary styles. At its core, the menu showcased India's prized Geographical Indication (GI) ingredients, serving as an act of preservation for traditional knowledge and a boost for local farming communities. By thoughtfully incorporating millets and indigenous produce, the menu highlighted climate-resilient, nutrient-dense crops that benefit both human health and environmental sustainability.
Shishir Ritu Theme: A Seasonal Culinary Journey
Inspired by Shishir Ritu, the gentle season marking winter's end with moist dew and quiet indulgence, the menu reflected the abundance of ingredients across India. This theme expressed the nation's rich culinary heritage through a modern mosaic designed to nourish, restore, and rejuvenate, mirroring the season's generous grace.
Starter: Varnila - A Vibrant Chaat Experience
The meal commenced with Varnila, meaning 'Colourful and Vivid', a vibrant starter featuring baby spinach crisp, yoghurt sphere, tamarind-date chutney, cilantro relish with Old Delhi masala, and multifloral jowar crisp, offering a burst of flavors and textures.
Main Course: Sasya - A Tribute to Uttarakhand's Harvest
The main course, Sasya or 'Harvest: Produce of the Field', paid homage to the mountains of Uttarakhand. It included:
- GI-tagged Munsyari rajma gilawat: Known for its gentle nutty taste and creamy texture, a local favorite in the Kumaon region.
- Pahadi rice & jhangora (barnyard millet) pulao: A wholesome grain dish.
- Kumaoni aloo aur subz ke gutke: Potatoes and vegetables cooked in mustard oil with jakhya and a silky tomato-anari sauce, where 'gutke' means pieces in the Kumaoni dialect.
Indian Breads: Taftaan and Kashmiri Girda
Accompanying the main course were two traditional breads:
- Taftaan: A leavened flatbread with saffron, baked in a tandoor, common in Uttar Pradesh, especially Lucknow, lighter and flakier than naan, often topped with seeds.
- Kashmiri Girda: A round bread baked fresh daily in Kashmir, with a shiny, browned top and small dents made by bakers before baking.
Dessert: Nisarga - Nature's Creation Reimagined
For dessert, Nisarga or 'Nature's Creation' presented a sophisticated reinterpretation of Rasmalai Tres Leches: a moist, creamy chena cake sponge soaked in sweetened milk, served with winter berry preserve and set on a pearl millet streusel.
Beverages and Concluding Treats
Beverages included Kashmiri Kahwa, Filter Coffee, and Darjeeling Tea. To conclude the meal, delegates were served an Indian Rose and Mishri Gulkand Chocolate Leaf, reminiscent of paan, adding a sweet and aromatic finish to the culinary experience.
