Khandvi, paneer lababdar, millet pulao, jalebi on PM Modi's BRICS dinner menu

BRICS leaders attending the summit in New Delhi were served a distinctly Indian, millet-focused vegetarian spread at the gala dinner hosted by Prime Minister Narendra Modi on Saturday. The menu featured dishes ranging from Khandvi Mille-Feuille and Khumb Galouti to Paneer Lababdar, Millet Pulao and traditional Indian desserts.

The dinner was hosted at Bharat Mandapam on the occasion of the BRICS Summit 2026, according to the menu card. Presented in both English and Hindi, the menu also featured a traditional Indian decorative border.advertisement❮❯ Read Full StoryA MILLET-LED MENUMillets took centre stage at the dinner. A special note in the menu highlighted the significance of "Shree Anna", describing millets as nutrient-rich grains that require fewer resources and support agricultural sustainability and climate resilience.

The menu incorporated three varieties of millets across the meal: pearl millet in the pulao, sorghum in the Indian bread and barnyard millet in the dessert.

The menu also highlighted India's efforts to promote millets globally, noting that the United Nations had designated 2023 as the International Year of Millets.

The dinner began with two starters. Khandvi Mille-Feuille featured steamed gram-flour rolls tempered with mustard, coconut and curry leaves, served with Kesar mango, micro-greens and yoghurt dressing.

Khumb Galouti featured tender pan-grilled mushroom kebabs with mint pearls, served on a bed of sheermal bread.MAIN COURSE

The main course included Paneer Lababdar, with soft cottage cheese cubes simmered in a rich gravy of shallots and tomato.

Gucchi Marmik featured Himalayan morel mushrooms and tender asparagus simmered with saffron, raisins and mamra almonds.

Carrot Bean Poriyal combined carrots and green beans toasted in aromatic South Indian spices in hand-pressed virgin coconut oil and finished with freshly grated coconut.

The spread also included Thakkali Belle Saaru, a light lentil broth made with toor dal, fresh tomatoes and curry leaves.

The millet highlight was Millet Pulao, made with fragrant basmati rice and pearl millet cooked with spices and seasonal aromatics.

The meal was accompanied by Beetroot Raita and assorted Indian breads.JALEBI, MULBERRIES AND GOLD LEAF FOR DESSERT

For dessert, guests were served Old Delhi Fruit Cream with Jalebi, pairing seasonal fruits and lightly whipped cream with a crispy sweet fritter.

The second dessert was Shahtoot Phirni, a slow-cooked pudding made with milk and rice, topped with sweet mulberries and gold leaf.

The drinks served at the dinner included pomegranate juice and coconut water, described on the menu as "a stream of refreshing flavours".- EndsPublished By: Tanu jainPublished On: Sep 12, 2026 20:51 IST