Full Menu Of PM Modi's AI Summit Dinner In Delhi, From Rajma Gilawat To Rasmalai Tres Leches

As India hosts the India-AI Impact Summit 2026 in New Delhi from February 16-20, world leaders, policymakers and innovators have gathered at Bharat Mandapam to discuss the future of artificial intelligence. As an accompanying event to the summit, Prime Minister Narendra Modi is hosting a special dinner this evening for the attending heads of state - a culinary showcase rooted in India's winter season and its diverse harvests.

Among the global leaders attending the dinner are French President Emmanuel Macron, Brazilian President Luiz Inácio Lula da Silva, and several other dignitaries from across the world.

The menu for the high-profile evening has been curated by chefs from the ITC group, which has been entrusted with catering all official events at Bharat Mandapam. Drawing inspiration from 'Shishir Ritu' - the season marking the gentle end of winter - the dinner celebrates abundance, warmth, and India's rich culinary heritage.

AI Summit Dinner: A Menu Inspired By India's Seasonal Bounty

The theme of the dinner menu reflects the essence of Shishir Ritu: moist dew, quiet indulgence, a generous winter harvest, and the harmony of seasonal ingredients. The dishes are designed to nourish, restore, and rejuvenate - in line with the summit's focus on innovation and a forward-looking global agenda.

Here Is The Full Menu Of AI Summit Dinner Hosted By PM Modi:

Starter

Varnila - 'Colourful and Vivid'  
A vibrant starter (chaat) featuring baby spinach crisp, yoghurt sphere, tamarind-date chutney, cilantro relish with Old Delhi masala, multifloral jowar crisp.

• Allergens: Contains milk  
• Calories: 213 kcal per 100g  
• Millet used: Sorghum (Jowar)

Main Course  

Sasya - 'Harvest: Produce of the Field'  
A tribute to the mountains of Uttarakhand, this course includes:

• GI-tagged Munsyari rajma gilawat: Munsyari in Uttarakhand is known for its special kind of rajma, loved for its gentle nutty taste and soft, creamy texture. It's a local favourite in the Kumaon region and is enjoyed for its naturally comforting flavour.
• Pahadi rice & jhangora (barnyard millet) pulao
• Kumaoni aloo aur subz ke gutke:  Gutke means pieces in the Kumaoni dialect. Pahadi aloo gutke is cooked with mustard oil and tempered with jakhya.
• Silky tomato-anari sauce

• Allergens: Contains milk, nuts  
• Calories: 331 kcal per 100g  
• Millet used: Barnyard millet (Jhangora)

Indian Breads  

Taftaan

Taftan (or taftoon) is a leavened flatbread with a hint of saffron, traditionally baked in a tandoor. Common in parts of India such as Uttar Pradesh, especially Lucknow, it resembles naan but is lighter, flakier, and often topped with poppy, melon or sesame seeds.

• Allergens: Contains wheat, milk  
• Calories: 243 kcal per 100g

Kashmiri Girda  
Girda is a round Kashmiri bread baked fresh every morning across the valley. It has a shiny, browned top with small dents in the centre, created by the kandra (traditional baker) using their fingers before baking.

• Allergens: Contains milk, wheat  
• Calories: 239 kcal per 100g

Dessert  

Nisarga - 'Nature's Creation'  
A sophisticated reinterpretation of Rasmalai Tres Leches: Moist, creamy chena cake sponge, soaked in sweetened milk, served with winter berry preserve, set on a pearl millet streusel.

• Allergens: Contains milk, wheat, nuts  
• Calories: 278 kcal per 100g  
• Millet used: Pearl millet (Bajra)

Beverages

• Kashmiri Kahwa
• Filter Coffee
• Darjeeling Tea

Guests will also be served an Indian Rose and Mishri Gulkand Chocolate Leaf (paan) to conclude the meal.