BRICS leaders attending the summit in New Delhi were served a vegetarian spread showcasing Indian flavours and ingredients at a gala dinner hosted by Prime Minister Narendra Modi on Saturday, with millets featuring prominently across the menu.

The dinner, held at Bharat Mandapam during the BRICS Summit 2026, included a range of dishes from Khandvi Mille-Feuille and Khumb Galouti to Paneer Lababdar, Millet Pulao and traditional Indian desserts. The menu card was presented in English and Hindi and featured a traditional Indian decorative border.

Millets Take Centre Stage At Gala Dinner

Millets formed a central part of the meal, with the menu carrying a special note on “Shree Anna” and the role of these grains in nutrition, agricultural sustainability and climate resilience.

The menu described millets as nutrient-rich crops that require fewer resources to grow and highlighted their contribution to sustainable agriculture.

Three varieties of millet were incorporated into the spread. Pearl millet was used in the pulao, sorghum featured in the Indian breads, while barnyard millet was included in the dessert.

The menu also referred to India’s efforts to promote millets internationally and noted that the United Nations had designated 2023 as the International Year of Millets.

Khandvi And Mushroom Kebabs For Starters

The dinner opened with two starters that combined traditional Indian preparations with contemporary presentation.

Khandvi Mille-Feuille consisted of steamed gram-flour rolls tempered with mustard, coconut and curry leaves. The dish was served with Kesar mango, micro-greens and a yoghurt dressing.

The second starter, Khumb Galouti, featured tender pan-grilled mushroom kebabs accompanied by mint pearls and served on sheermal bread.

Paneer, Himalayan Morels And Millet Pulao On Main Course

The main course featured Paneer Lababdar, prepared with soft cottage cheese cubes simmered in a rich gravy made with shallots and tomatoes.

Another dish, Gucchi Marmik, brought together Himalayan morel mushrooms and asparagus, cooked with saffron, raisins and mamra almonds.

The vegetarian spread also included Carrot Bean Poriyal, which combined carrots and green beans toasted with South Indian spices in hand-pressed virgin coconut oil and finished with freshly grated coconut.

Thakkali Belle Sagru, a light lentil broth prepared with toor dal, fresh tomatoes and curry leaves, was also part of the main course.

Millet Pulao served as one of the central dishes on the menu. It combined fragrant basmati rice with pearl millet, spices and seasonal aromatics.

Beetroot Raita and an assortment of Indian breads accompanied the main course, with sorghum incorporated into the bread selection.

Jalebi And Mulberries Feature In Desserts

The dessert menu paired familiar Indian sweets with fruit-based preparations.

Guests were served Old Delhi Fruit Cream with Jalebi, combining seasonal fruits and lightly whipped cream with the crisp traditional sweet fritter.

The second dessert, Shahtoot Phirni, was a slow-cooked pudding made with milk and rice and topped with sweet mulberries and gold leaf.

Pomegranate juice and coconut water were served as refreshments. The menu described the drinks as “a stream of refreshing flavours”.

The gala dinner menu brought together regional Indian ingredients and traditional culinary preparations while placing millets at the centre of the dining experience for leaders attending the BRICS Summit 2026.

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