New Delhi: Prime Minister Narendra Modi hosted BRICS leaders to a distinctly Indian vegetarian dinner at Bharat Mandapam in New Delhi on Saturday with
millets taking a prominent place on the menu.
The dinner was held during the BRICS Summit 2026 featuring a mix of traditional Indian flavours and modern presentations. The menu included Khandvi Mille-Feuille, Khumb Galouti, Paneer Lababdar, Gucchi Marmik, Millet Pulao and Indian desserts such as jalebi and phirni.
Presented in both English and Hindi, the menu card carried a traditional Indian decorative border and highlighted the significance of millets, or “Shree Anna”, as part of India’s broader sustainability message.
Millets take centre stage
The menu described millets as nutrient-rich grains that need fewer resources and can support agricultural sustainability and climate resilience. Three varieties were used across the meal – pearl millet in the pulao, sorghum in the bread and barnyard millet in the dessert.
The menu also referred to India’s efforts to promote millets internationally and noted that the United Nations declared 2023 the International Year of Millets.
The dinner began with Khandvi Mille-Feuille made with steamed gram-flour rolls tempered with mustard, coconut and curry leaves. It was served with Kesar mango, micro-greens and a yoghurt dressing. The other starter, Khumb Galouti, featured pan-grilled mushroom kebabs with mint pearls and sheermal bread.
BRICS Summit | Menu of the gala dinner hosted by Prime Minister Narendra Modi at Bharat Mandapam in Delhi pic.twitter.com/WSQnxIG0hZ
— ANI (@ANI) September 12, 2026
Paneer, morels and millet pulao
For the main course, guests were served Paneer Lababdar with cottage cheese cooked in a rich shallot and tomato gravy. Gucchi Marmik brought Himalayan morel mushrooms and asparagus together with saffron, raisins and mamra almonds.
Carrot Bean Poriyal added a South Indian touch with carrots and green beans cooked in aromatic spices and finished with fresh coconut. The meal also included Thakkali Belle Saaru, a light lentil broth made with toor dal, tomatoes and curry leaves.
The millet-focused Millet Pulao combined basmati rice with pearl millet, spices and seasonal aromatics. Beetroot Raita and assorted Indian breads were also served alongside the main course.
Jalebi, phirni and mulberries
Dessert continued the Indian theme. Old Delhi Fruit Cream with Jalebi paired seasonal fruits and lightly whipped cream with a crisp jalebi.
Shahtoot Phirni was the second dessert, featuring slow-cooked milk and rice pudding topped with sweet mulberries and gold leaf. Pomegranate juice and coconut water were served as refreshments, rounding off a dinner that brought Indian regional flavours together with the country’s growing focus on millets and sustainable food practices.
