Welcome Bites
The evening commenced with 'Varnila,' a thoughtfully crafted appetizer designed to awaken the palate with a spectrum of colors and textures, echoing the vibrancy
of Indian street food. This innovative dish presented delicate baby spinach crisps paired with smooth yogurt spheres. Its flavor profile was artfully balanced with the sweet and tangy notes of tamarind-date chutney alongside a refreshing cilantro relish. A finishing touch of authentic Old Delhi masala, combined with a crisp made from multifloral Jowar (Sorghum) millet, added a delightful crunch and aromatic complexity. This starter offered a light yet impactful introduction, containing 213 kcal per 100 g, setting a sophisticated tone for the subsequent courses and embodying the 'Vikas bhi, Virasat bhi' philosophy.
Mountain Flavors
The main course, named 'Sasya' or 'The Harvest,' transported diners to the scenic Kumaon region with its authentic 'Pahadi' (mountain) tastes. A cornerstone of this dish was the GI-tagged Munsyari Rajma, sourced from Uttarakhand, renowned for its exceptionally creamy consistency and subtle nutty undertones. This was complemented by a fragrant pulao, a masterful blend of traditional Pahadi rice and Jhangora (Barnyard Millet), offering a wholesome and aromatic grain base. Accompanying this was Kumaoni Aloo Gutke, tender potato chunks seasoned with the distinctive Jakhya spice, characteristic of Himalayan cuisine, served with a smooth and vibrant tomato-anari (pomegranate) sauce. This robust main course provided a substantial 331 kcal per 100 g, deeply rooted in regional agricultural heritage.
Artisan Breads
Complementing the main course was a curated selection of breads, each representing a distinct facet of India's rich baking traditions. Taftaan, a leavened flatbread originating from Uttar Pradesh, was a highlight. Infused with saffron, it offered a delicate, flaky texture that melted in the mouth, showcasing artisanal skill. Alongside it, guests savored Kashmiri Girda, a classic round bread distinguished by its characteristic dimpled center. Baked fresh, it exuded the rustic charm and authentic spirit of the Kashmir Valley, providing a perfect accompaniment to the diverse flavors of the meal.
Sweet Finale
The dessert course, christened 'Nisarga' (Nature’s Creation), masterfully merged traditional Indian sweet-making techniques with contemporary global pastry artistry. The star attraction was the Rasmalai Tres Leches, an innovative creation featuring a chena cake sponge, traditionally used in rasmalai, elegantly soaked in a rich, sweetened milk mixture. Adding a delightful textural contrast, it was served atop a crunchy Bajra (Pearl Millet) streusel, accompanied by a luscious winter berry preserve. This fusion dessert offered a novel yet familiar taste experience, celebrating natural ingredients and innovative preparation.
Beverages & More
To conclude the culinary experience, guests were offered a choice of distinguished beverages that represented India's diverse regional offerings. They could opt for the aromatic Kashmiri Kahwa, a traditional green tea infused with saffron and spices, or the robust South Indian Filter Coffee, renowned for its strong flavor and creamy texture. For tea enthusiasts, premium Darjeeling Tea provided a classic and refreshing option. The evening's gastronomic journey was further enhanced by 'The Finale,' an exquisite Indian Rose and Mishri Gulkand Chocolate Leaf, offering a delightful, sweet rendition of the traditional paan.
Strategic Significance
Beyond its culinary excellence, the menu held significant strategic importance for India's 2026 vision. The prominent inclusion of millets such as Jowar, Jhangora, and Bajra directly supported the nation's ongoing 'Millet Mission.' This deliberate choice served as a powerful message to global leaders, underscoring India's commitment to sustainable and climate-resilient agricultural practices. It effectively demonstrated how these ancient grains are integral to the country's forward-looking, AI-driven strategy for ensuring food security in a changing world.
