A specially curated vegan gala dinner served as the centerpiece of the BRICS Leaders’ Summit in New Delhi, hosted by Prime Minister Narendra Modi on Saturday. The event took place at Bharat Mandapam and aimed to showcase India’s culinary diversity while promoting sustainability, inclusivity and mindful hospitality for the attending leaders and dignitaries.
Guests were treated to a multi‑course plant‑based menu that opened with refined starters such as Khandvi Mille‑Feuille—steamed gram‑flour rolls flavored with mustard, coconut and curry leaves, paired with kesar mango, micro‑greens and a light yoghurt‑style dressing—and Khumb Galouti, pan‑grilled mushroom kebabs with mint pearls served on sheermal bread. The main course featured Paneer Lababdar—soft cottage‑cheese‑style cubes simmered in a rich shallot‑tomato gravy—and Gucchi Marmik, which highlighted Himalayan morel mushrooms and tender asparagus cooked with saffron, raisins and mamra almonds. A South Indian‑inspired Carrot Bean Poriyal, prepared in virgin coconut oil and finished with fresh grated coconut, added aromatic contrast, while Light Thakkali Belle Saaru—a tomato‑enriched toor dal broth with curry leaves—and fragrant Millet Pulao of basmati rice and pearl millets rounded out the savory selections, complemented by chilled Beetroot Raita and assorted Indian breads.
Dessert closed the meal with Old Delhi Fruit Cream with Jalebi—a mix of seasonal fruits and lightly whipped cream paired with a crisp sweet fritter—and Shahtoot Phirni, a slow‑cooked rice and milk pudding topped with sweet mulberries and gold leaf.
During the gala, a cultural performance titled “Navarasa – The Universe of Shared Emotions” was presented, followed by the BRICS Symphony – “One Rhythm, Many Cultures.” Musicians from BRICS members and partner countries collaborated in a musical showcase that blended Indian classical dance traditions with diverse instruments, symbolising the common bonds connecting different civilizations and the spirit of building a better world together.
