New Delhi: World leaders and top officials at the BRICS gala dinner in New Delhi were served a fully vegetarian Indian menu that highlighted the country’s regional dishes, traditional recipes and locally sourced ingredients.

The meal moved through several courses, starting with Khandvi Mille-Feuille and Khumb Galouti, followed by main dishes like Paneer Lababdar, Gucchi Marmik and Millet Pulao, and ending with Old Delhi Fruit Cream with Jalebi and Shahtoot Phirni.

Starters

The first dish was Khandvi Mille-Feuille, thin rolls made from steamed gram flour, tempered with mustard, coconut and curry leaves, and served with Kesar mango, microgreens and a yoghurt dressing.

Next came Khumb Galouti, a vegetarian version of the famous Galouti kebab, made with soft pan-grilled mushrooms, garnished with mint pearls and placed on sheermal bread.

Main Course

For the main course, guests had Paneer Lababdar, soft cottage cheese cubes cooked in a rich gravy of shallots and tomatoes.

They were also served Gucchi Marmik, featuring Himalayan morel mushrooms and tender asparagus simmered with saffron, raisins and mamra almonds.

A South Indian touch was added through Carrot Bean Poriyal, a mix of carrots and green beans tossed in aromatic spices, cooked in virgin coconut oil and topped with fresh coconut, as reported by The Statesmen.

The menu also included Thakkali Belle Saaru, a light lentil soup made from toor dal, flavoured with fresh tomatoes and curry leaves.

Along with these came Millet Pulao, a blend of fragrant basmati rice and pearl millet cooked with spices, served with beetroot raita and a selection of Indian breads.

Desserts

For dessert, guests were offered Old Delhi Fruit Cream with Jalebi, a mix of seasonal fruits and lightly whipped cream served with crisp jalebi.

The second sweet dish was Shahtoot Phirni, a slow-cooked rice and milk pudding topped with sweet mulberries and a touch of edible gold leaf.

With its all-vegetarian, millet-forward spread, the BRICS dinner menu presented India’s culinary traditions and regional flavours to visiting heads of state and dignitaries.