As the 18th BRICS Summit progresses at Bharat Mandapam, with world leaders and delegates in attendance, chefs across luxury hotels in the city are busy putting together menus that reflect India’s rich culinary traditions. The special menus being curated for delegates spotlight regional cuisines, with millets emerging as a key ingredient.“Our culinary team has curated a special menu that brings together the richness of India’s regional cuisine with carefully crafted international influences,” says Vishal Sharma, General Manager, The LaLiT New Delhi, where delegates and representatives from South Africa, Burundi and the UAE among other countries are expected to stay. “Guests can look forward to Indian favourites such as galouti kebabs and freshly baked tandoor breads, alongside a dedicated millet-forward selection that showcases the versatility and nutritional value of our traditional grains. The menu also features dishes like braised eggplant with miso paste, simmered Chinese cabbage and kidney bean sweet Japanese style with Amber sauce. We wanted to offer delegates an experience that is distinctly Indian, while also celebrating the global spirit of BRICS.”
The menus and experiences are designed keeping in mind the diversity and global appeal of the summit
Indigenous ingredients like sattu and bajra also feature prominently in some menus. Karan Thakur, Executive Chef, The Leela Palace New Delhi, informs, “We are curating a special culinary experience that celebrates the diversity of Indian cuisine. The menu highlights ingredients such as sattu and bajra, with millet-based preparations. Our royal Indian cuisine has always been a favourite of our visiting delegations. From carefully sourcing ingredients, to crafting menus and service experiences, every detail is being considered with utmost thought.”
Many chefs are curating menus that offer both Indian and global flavours
Maa ke haath ka khana in the spotlightAnother luxury hotel has come up with a special menu featuring recipes inspired by chefs’ mothers. Anmol Ahluwalia, Area Director – Operations, and General Manager, Taj Mahal, New Delhi, shares, “We will present Tradition to Table, a collection of recipes curated by our chefs and inspired by their earliest culinary mentors, their mothers. Some dishes that feature are nalli nihari with khamiri roti, gucchi pulao, Delhi-6 chicken korma, steamed Chilean Sea Bass with turmeric and lime in banana leaf, wok-tossed prawns with tamarind, chilli and palm sugar, lamb chops with black pepper and chilli.”
