Winter's Bounty Celebrated
The grand dinner for the India-AI Impact Summit 2024, hosted by Prime Minister Narendra Modi at Bharat Mandapam, was a culinary tribute to India's rich
heritage and its forward-looking vision. The menu, masterfully curated by the ITC Group, was designed to harmonize with 'Shishir Ritu,' the traditional Indian season marking the transition from late winter to early spring. This theme, encapsulated by the phrase "Vikas bhi, Virasat bhi" (Development and Heritage), underscored a commitment to both progress and tradition. By prominently featuring locally sourced millets and produce distinguished by Geographical Indication (GI) tags, the meal aimed to nourish and revitalize attendees, symbolizing a connection between India's ancient agricultural practices and its burgeoning advancements in artificial intelligence. Among the distinguished guests were international dignitaries like French President Emmanuel Macron and Brazilian President Luiz Inácio Lula da Silva, alongside prominent figures in the global tech industry and policy-making circles.
Old Delhi Street Flavors
The culinary experience commenced with 'Varnila,' an appetizer that artfully reimagined the vibrant essence of Old Delhi street food, aiming to awaken the palate with a dazzling array of colors and textures. This exquisite starter presented a medley of baby spinach crisps and delicate yogurt spheres, creating a delightful contrast in form and feel. The dish was elevated by a sophisticated balance of sweet and tangy tamarind-date chutney paired with a refreshing cilantro relish. A final flourish of authentic Old Delhi masala, dusted over a multifloral Jowar (Sorghum) millet crisp, added a layer of aromatic complexity and a satisfying crunch. This introductory course offered a nutritional profile of 213 kcal per 100 g, setting a high standard for the courses that were to follow.
Uttarakhand's Mountain Delights
The main course, fittingly named 'Sasya' (The Harvest), transported diners to the serene Kumaon region of Uttarakhand, showcasing the distinct and aromatic 'Pahadi' (mountain) flavors. Central to this offering was the celebrated 'Rajma Gilawat,' which featured the highly prized GI-tagged Munsyari Rajma, renowned for its exceptionally creamy texture and subtly nutty taste. Complementing the rajma was a fragrant pulao, a delightful blend of traditional Pahadi rice and Jhangora (Barnyard Millet), offering a wholesome and flavorful grain component. Accompanying these main elements was 'Kumaoni Aloo Gutke,' a dish of tender potato chunks expertly cooked with the unique Himalayan spice Jakhya, served alongside a smooth and tangy tomato-anari (pomegranate) sauce, adding a burst of fruity zest. The main course provided a substantial and nourishing experience, with a reported calorie count of 331 kcal per 100 g.
Artisanal Breads Showcase
The selection of artisanal breads offered a captivating journey through India's diverse baking traditions, drawing inspiration from culinary hubs like Lucknow and Kashmir. Guests were treated to 'Taftaan,' a traditional leavened flatbread originating from Uttar Pradesh, infused with the delicate aroma of saffron. Its characteristic light and flaky texture made it a delightful accompaniment. From the picturesque Kashmir Valley came the 'Kashmiri Girda,' a distinctively round bread known for its appealing dimpled center, freshly baked to capture the authentic spirit of the region. This curated assortment of breads provided a flavorful and textural contrast to the main dishes, celebrating the nuanced craftsmanship of Indian bakers across different states.
Sweet Fusion Finale
The concluding course, christened 'Nisarga' (Nature’s Creation), represented a masterful fusion of time-honored Indian sweets with contemporary global pastry techniques, offering a memorable end to the dining experience. The pièce de résistance was a signature Rasmalai Tres Leches cake, featuring a delicate chena cake sponge that had been beautifully soaked in sweetened milk, a nod to the classic Latin American dessert. This creation was presented atop a base of crunchy Bajra (Pearl Millet) streusel, complemented by a vibrant winter berry preserve, adding a tart and refreshing element. To accompany the dessert, guests had a choice of traditional beverages, including aromatic Kashmiri Kahwa, robust South Indian Filter Coffee, and the refined Darjeeling Tea. The evening was rounded off with an intriguing 'Indian Rose and Mishri Gulkand Chocolate Leaf,' a delightful paan-inspired confection that offered a final, unique taste of India.
Millet Mission Strategy
A key strategic element woven into the AI Summit's gala dinner was the prominent inclusion of various millets such as Jowar, Jhangora, and Bajra. This deliberate emphasis served as a powerful demonstration to the international delegates about India's unwavering commitment to its 'Millet Mission.' By showcasing these nutrient-rich and climate-resilient grains, the menu effectively communicated that sustainable agricultural practices are not merely a component of India's food security plan but are intrinsically linked to its ambitious AI-driven future. This approach resonated with global leaders, highlighting India's proactive stance in promoting food systems that are both environmentally conscious and technologically advanced, thereby reinforcing its position as a leader in innovative food solutions.
