New Delhi. World leaders participating in the ongoing BRICS summit in India have also experienced the taste of Indian dishes and the diversity of local art and culture on Saturday. Special importance was given to Indian cuisine and cultural presentation at the dinner organized at Bharat Mandapam in New Delhi.
Vegetarian dishes were prioritized at the dinner hosted by Indian Prime Minister Narendra Modi. Millets, which India has named ‘Shree Anna’ – such as Proso millet, Foxtail millet, Finger millet, Buckwheat etc.) were made a special attraction of the menu. Along with dishes prepared from such traditional grains, Himalayan Gucchi mushroom, South Indian vegetables, and various sweets were served to the guests.
The menu, prepared with the objective of showcasing the regional diversity of Indian cuisine and the importance of traditional grains, included flavors from Gujarat to South India and Old Delhi.
Special Priority to Millets
The use of millets, promoted by India, was given special importance in the dinner menu. Proso millet was used in pulao, Foxtail millet in Indian bread, and Buckwheat in sweets.
The use of millets showed the importance and diversity of traditional grains in Indian cuisine. These grains were presented to international guests by connecting them with modern cuisine.
Khandvi and Mushroom Kebab in Appetizers
Guests were served two special dishes at the beginning of the dinner. Khandvi is a roll made from millet-fui besan. It was steamed and tempered with mustard seeds, coconut, and curry leaves. This dish, inspired by Gujarat’s Khandvi, was served with saffron mango, microgreens, and curd dressing.
Similarly, a soft mushroom kebab called Khumb Galouti was also included in the menu. Lightly roasted mushroom kebabs were presented on Sheermal bread with mint pearls.
Combination of Regional Flavors in Main Course
The main course included dishes from various regions of India. Paneer Lababdar, cooked in a thick, spicy gravy of onion and tomato, was served to the guests. Similarly, Himalayan Gucchi mushroom and asparagus cooked slowly with saffron, raisins, and mamra almonds, Gucchi Marmik, was also part of the menu.
Representing South Indian flavors, carrot-beans poriyal was prepared by cooking carrots and green beans in spices and coconut oil, garnished with fresh coconut. A light broth called Golbheda Bhelle Sāru, prepared from Toor dal, fresh tomatoes, and curry leaves, was also served.
Pulao with millets was a special attraction in the main course. This dish, prepared by cooking Basmati rice and millets with spices and seasonal ingredients, presented the taste of traditional grains. Beetroot raita mixed with beetroot and fresh green herbs, and various types of Indian breads were also included in the menu.
From Jalebi to Mulberry Phirni
Traditional Indian sweets were presented in the final course of the dinner. Old ‘Delhi Fruit Cream with Jalebi’ combined seasonal fruits, lightly whipped cream, and crispy jalebi.
Similarly, Mulberry Phirni, prepared by slowly cooking milk and rice, was garnished with sweet mulberries and gold leaf. This dessert, with a kheer-like texture, presented the taste of traditional Indian sweets in a new way.
Cultural Presentation by 160 Artists
Along with the food, special presentations of Indian art and culture were also made at the dinner. About 160 artists from India and BRICS member and partner countries presented a musical and dance program titled ‘BRICS Symphony – One Rhythm, Many Cultures’.
Indian artists presented classical dances such as Bharatanatyam, Kuchipudi, Odissi, and Kathak in the program. The program was made more attractive by the tunes of various Indian musical instruments and traditional music.
Musicians from other member and partner countries, as well as India, participated in ‘BRICS Symphony’. A joint presentation was created by combining traditional musical instruments and music styles from various countries with Indian classical dance.
According to the organizers, the objective of the program was to bring different civilizations and cultures to the same platform and to strengthen cultural relations between BRICS countries. The program was led by the Indian Council for Cultural Relations (ICCR).
Diplomatic Message Through Cuisine and Art
The menu and cultural program presented at the BRICS dinner showcased India’s regional diversity, traditional cuisine, and art and culture to international guests. Dishes ranging from Gujarat’s Khandvi to Himalayan Gucchi mushroom, South Indian Poriyal, and Old Delhi’s Jalebi included flavors from different regions of India in a single menu. Similarly, the confluence of Indian classical dance with the musical traditions of various countries conveyed a message of cultural cooperation.
Thus, the BRICS dinner became an important opportunity to promote Indian flavors, art, and culture along with diplomatic meetings.
Dining and Cooking