PM Modi Serves Regional Indian Feast to Global AI Summit Dignitaries
On the fourth day of the India AI Impact Summit 2026, Prime Minister Narendra Modi hosted a private, sit-down lunch for global leaders at the Bharat Mandapam in New Delhi. This specially curated event was a key highlight of the summit, designed to reflect India's rich culinary heritage while promoting inclusivity and health-conscious dining.
An Allergen-Free and Vegetarian Culinary Experience
The lunch menu was meticulously planned to be allergen-free, excluding common allergens such as milk, wheat, and nuts. It featured a pure vegetarian spread that celebrated regional Indian flavours, using ingredients like millets, lentils, lotus stem, basmati rice, and saffron. Each dish was listed with calories per 100g, making it easier for attendees to understand nutritional values and align with sustainable eating practices.
Starter Dishes: A Taste of Indian Diversity
The meal began with a selection of starters that showcased India's culinary diversity:
- Nimona Kebab: Pan-grilled green pea kebabs tempered with cumin seeds and asafoetida, inspired by the traditional winter dish from Bihar and Uttar Pradesh.
- Kham Khatai: Delicate green moong lentil patties stuffed with sweet mango chutney and pan-grilled, known for their melt-in-the-mouth texture.
- Kashmiri Nadru Kurkuri: Crispy fried lotus stem chips sprinkled with spices, a popular crunchy snack from the Kashmir Valley.
Main Course: Aromatic and Flavourful Delights
The main course offered a blend of aromatic and hearty dishes:
- Zaffrani Subz Pulao: Fragrant basmati rice with seasonal vegetables and saffron, a rich and aromatic dish often served in celebratory meals in Hyderabad.
- Tandoori Salad: Tomatoes, bell peppers, and pineapple marinated and grilled in a tandoor, adding a smoky flavour to the meal.
- Thepla: Gram flour flatbread flavoured with fenugreek and brushed with mango relish-flavoured cream cheese, a staple in Gujarati households.
Desserts: Sweet Endings with a Regional Twist
The lunch concluded with desserts that combined traditional ingredients with modern presentations:
- Rose and Coconut Pudding: A creamy kheer made with rose and coconut milk, topped with a finger millet crumble, offering a vibrant pink hue and refreshing taste.
- Ramdana Anjeer Ladoo: Puffed millet and dried fig delicacies, providing a nutritious and sweet finish to the meal.
This event not only highlighted India's commitment to innovation in technology but also its dedication to cultural exchange through cuisine, making it a memorable experience for all attendees.
