Prime Minister Narendra Modi hosted a specifically curated, allergen-free lunch for visiting dignitaries on the India AI Impression Summit 2026. Totally vegetarian, the menu celebrated India’s culinary heritage whereas aligning with sustainable, health-conscious consuming. Components similar to millets, lentils, lotus stem, basmati rice, and saffron highlighted regional flavours. Check out what was served for the dignitaries.
Starters: The Nimona Kebab is a pan-grilled inexperienced pea kebab, delicately tempered with cumin seeds and asafoetida. Impressed by Matar ka Nimona, a winter dish from Bihar and Uttar Pradesh, it gives a delicate, savory chunk with 113 kcal per 100g.
The Kham Khatai brings a melt-in-the-mouth texture. Created from inexperienced moong lentils, these patties are full of candy mango chutney and pan-grilled to perfection. Every serving carries 116 kcal per 100g.
The Kashmiri Nadru Kurkuri is a crunchy delight from the Kashmir Valley. Crispy fried lotus stem chips are sprinkled with spices, making them a preferred snack. They include 143 kcal per 100g.
Principal Course: The Zaffrani Subz Pulao is a aromatic basmati rice dish cooked with seasonal greens and saffron. Historically a part of Nawabi feasts in Hyderabad, it’s wealthy and fragrant, with 152 kcal per 100g.
The Tandoori Salad gives a smoky twist to contemporary produce. Tomatoes, bell peppers, and pineapple are marinated and grilled in a tandoor, creating a lightweight dish with 78 kcal per 100g.
The Thepla is a Gujarati staple. This gram flour flatbread is flavored with fenugreek and brushed with mango relish cream cheese, including a tangy be aware. It comprises 138 kcal per 100g.
Desserts: The Rose and Coconut Pudding is a aromatic kheer made with coconut milk and topped with finger millet crumble. Its vibrant pink hue and creamy texture make it refreshing, with 167 kcal per 100g.
The Ramdana Anjeer Ladoo is a healthful candy crafted from puffed millet and dried figs. Nutty and chewy, it delivers 172 kcal per 100g.
