Winter Harvest Celebration
The India-AI Impact Summit 2026 hosted a distinguished dinner at Bharat Mandapam, where Prime Minister Narendra Modi welcomed global leaders and tech innovators.
The culinary experience, masterfully crafted by ITC Group, was themed around 'Shishir Ritu,' symbolizing the transition from late winter to early spring. This gastronomic celebration was rooted in the principle of 'Vikas bhi, Virasat bhi' (Development and Heritage), focusing on nourishing local millets and geographically indicated (GI) produce. The menu aimed to connect India's deep-rooted agricultural past with its ambitious vision for an AI-driven future, offering guests a taste of both heritage and progress. Attendees included notable figures like French President Emmanuel Macron and Brazilian President Luiz Inácio Lula da Silva, underscoring the international significance of the event and its accompanying feast.
Old Delhi Street Charm
The inaugural course, aptly named 'Varnila' (meaning vivid), offered an artful reimagining of Indian street food, designed to awaken the palate with an explosion of color and diverse textures. This starter featured delicate baby spinach crisps accompanied by ethereal yogurt spheres, creating a delightful contrast in every bite. A masterful balance was struck between the sweet tang of tamarind-date chutney and the refreshing zest of cilantro relish. The dish was further enhanced with a sprinkle of Old Delhi masala, imparting a distinct regional flavor, and crowned with a crispy multifloral Jowar (Sorghum) millet crisp, adding an earthy crunch. Each serving contained approximately 213 kcal per 100 g, providing a light yet flavorful introduction to the meal.
Himalayan Main Course
The main course, presented under the title 'Sasya' (The Harvest), served as a profound tribute to the distinctive 'Pahadi' (mountain) culinary traditions of Uttarakhand's Kumaon region. A star of this course was the Rajma Gilawat, meticulously prepared using GI-tagged Munsyari Rajma, renowned across the region for its exceptionally creamy texture and subtle nutty undertones. Accompanying this were the grains, featuring a fragrant pulao made from a harmonious blend of Pahadi rice and Jhangora (Barnyard Millet), offering a wholesome and aromatic base. Completing the ensemble was Kumaoni Aloo Gutke, tender potato chunks seasoned with the traditional Himalayan spice Jakhya, served alongside a velvety smooth tomato-anari (pomegranate) sauce. This robust main course contained roughly 331 kcal per 100 g, embodying the hearty flavors of the mountains.
Artisanal Bread Selection
The accompanying bread selection showcased the remarkable diversity of India's traditional baking artistry, drawing inspiration from various regions. Guests were treated to Taftaan, a delightful leavened flatbread originating from Uttar Pradesh, infused with the subtle aroma of saffron and characterized by its exceptionally light and flaky texture. Alongside this was the Kashmiri Girda, a quintessential round bread from the Kashmir Valley, distinguished by its unique dimpled center and baked fresh to capture the authentic essence of its origin. These breads provided a perfect accompaniment to the main course, offering a taste of India's rich culinary heritage through its time-honored bread-making techniques.
Modern Dessert Fusion
The grand finale of the meal, a dessert course titled 'Nisarga' (Nature’s Creation), masterfully blended beloved Indian sweets with contemporary global pastry techniques. The signature dish was an innovative Rasmalai Tres Leches, a decadent rendition featuring a creamy chena cake sponge, artfully soaked in a rich, sweetened milk mixture. This delectable creation was elegantly presented atop a base of Bajra (Pearl Millet) streusel, adding a delightful nutty crunch, and complemented by a vibrant winter berry preserve. To conclude the dining experience, guests were offered a choice of traditional beverages, including aromatic Kashmiri Kahwa, robust South Indian Filter Coffee, and classic Darjeeling Tea. The meal was brought to a close with a unique Indian Rose and Mishri Gulkand Chocolate Leaf, presented in a paan style, offering a final sweet and aromatic flourish.
Strategic Culinary Message
Beyond its exquisite taste, the AI Summit dinner menu carried a significant strategic message for 2026, particularly highlighting India's commitment to sustainable agriculture and food security. The pronounced utilization of millets like Jowar, Jhangora, and Bajra across various dishes directly supported India's ambitious 'Millet Mission.' This conscious inclusion served as a powerful demonstration to global leaders, emphasizing that sustainable and climate-resilient farming practices are fundamental pillars of India's AI-driven food security strategy. By showcasing these ancient grains in a contemporary, high-profile setting, the menu effectively communicated the nation's dedication to leveraging technology and tradition for a more secure and sustainable food future.
