Prime Minister Narendra Modi and Chinese President Xi Jinping held a significant bilateral meeting lasting nearly 50 minutes on the sidelines of the BRICS Summit 2026 in New Delhi. The talks, closely watched by international observers, aimed at fostering stability in bilateral ties and exploring avenues for expanded cooperation between India and China after years of underlying tensions.
Following their discussions, the leaders of the BRICS nations proceeded to Bharat Mandapam for a grand gala dinner hosted by Prime Minister Modi. This event marked the conclusion of the first day of the two-day summit, bringing together heads of state and government in a celebration of India's rich cultural and culinary heritage.
Gala Dinner Details
The evening featured a special cultural performance titled “Navarasa – The Universe of Shared Emotions,” offering a unique artistic experience to the esteemed guests. The dinner itself was designed as a showcase of India's diverse culinary traditions, emphasizing regional flavors, traditional preparations, and the nutritional benefits of millets.
Culinary Showcase: The BRICS Gala Dinner Menu
Guests were treated to an elaborate menu that began with refreshing beverages and progressed through a meticulously curated selection of starters, main courses, and desserts, highlighting India's gastronomic excellence.
Refreshing Beverages
- Pomegranate juice
- Coconut water
Described as "A stream of refreshing flavours," these beverages welcomed guests upon their arrival.
Starters
- Khandvi Mille-Feuille: A contemporary take on the steamed gram-flour roll, tempered with mustard, coconut, and curry leaves, served alongside Kesar mango, micro-greens, and yoghurt dressing.
- Khumb Galouti: Tender pan-grilled mushroom kebabs infused with mint pearls, presented on delicate sheermal bread.
Main Course
The main course featured a rich assortment of vegetarian dishes inspired by various regions of India:
- Paneer Lababdar: Soft cottage cheese cubes gently simmered in a rich gravy of shallots and tomato.
- Gucchi Marmik: Himalayan morel mushrooms and tender asparagus, delicately simmered with saffron, raisins, and mamra almonds.
- Carrot Bean Poriyal: A vibrant blend of carrots and green beans, toasted in aromatic South Indian spices and cooked in hand-pressed virgin coconut oil, finished with freshly grated coconut.
- Thakkali Belle Sagu: A light and comforting lentil broth made from toor dal, enriched with fresh tomatoes and fragrant curry leaves.
- Millet Pulao: A wholesome preparation of fragrant basmati rice and pearl millets, cooked with a medley of spices and seasonal aromatics.
- Beetroot Raita: Chilled yoghurt blended with beetroot and fresh herbs, offering a cooling counterpoint to the main dishes.
Assorted Indian breads accompanied the main course.
Desserts
The dessert selection continued the Indian theme with two distinct and delightful preparations:
- Old Delhi Fruit Cream with Jalebi: A harmonious combination of seasonal fruits and lightly whipped cream, served with a crispy, sweet fritter.
- Shahtoot Phirni: A slow-cooked, creamy pudding made from milk and rice, elegantly topped with sweet mulberries and a touch of gold leaf.
Millets Take Centre Stage
A dedicated section of the menu highlighted "Shree Anna," emphasizing millets as nutrient-rich grains abundant in vitamins, minerals, and dietary fibre. The menu also underscored their resilience and suitability for sustainable agriculture. The BRICS dinner specifically showcased three types of millet:
- Pearl millet: Incorporated into the Millet Pulao.
- Sorghum millet: Used in the assorted Indian breads.
- Barnyard millet: Featured in the dessert, particularly the Shahtoot Phirni.