Millets included Bajra in pulao, Jwar in India bread and Sawa (barnyard millet) in desserts.
Millet-based cuisine served in BRICS Gala Dinner: Prime Minister Narendra Modi hosted a gala dinner for foreign guests attending the BRICS summit, at the Bharat Mandapam in Delhi. The entire menu served on this special occasion was kept 100 percent vegetarian, showcasing the best fusion of India’s rich traditional cuisine and regional flavors.
The menu featured dishes ranging from khandvi, mushroom kebabs, paneer to Millet pulaoand traditional Indian deserts. Coarse grains( Mote Anaj) were given special place in the dinner menu. A special note in the menu explains the importance of ‘Sri Anna’. Three types of coarse grains were used throughout the meal. Millets included Bajra in pulao, Jwar in India bread and Sawa (barnyard millet) in desserts.
The dinner started with a modern take on traditional Indian flavors. Starters served the following dishes.
Khandvi mille-feuille: steamed gram flour rolls spiced with mustard, coconut and curry leaves, served with saffron mango, micro-greens and yogurt dressing.
Khumb Galouti: Tender pan-grilled soft mushroom kebabs with mint pearls, served on traditional sheermal bread.
The Main Course consisted of traditional dishes from different parts of the country.
Paneer Lababdar: Soft cottage cheese cooked in a rich gravy of shallots and tomato.
Gucchi Marmeek: Himalayan morel mushrooms and tender asparagus cooked with saffron, raisins and mamra almonds.
Carrot Bean Poriyal: A blend of carrots and beans in South Indian spices and fresh coconut oil.
Thakkali belle saaru: A light broth of toor dal made with fresh tomatoes and curry leaves.
Millet Casserole and Raita: Casserole with basmati rice, pearl millet (millet) and Indian spices along with beetroot raita and assorted Indian breads.
Deserts had a glimpse of the famous flavors of Old Delhi.
Old Delhi Fruit Cream with Jalebi: A combination of seasonal fruits, light whipped cream and crunchy jalebi.
Shahtoot Phirni: Slow- cooked pudding milk and rice. Garnished with sweet mulberries and gold leaf.
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