PM Narendra Modi's India-AI Impact Summit-2026 dinner celebrated Shishir Ritu: Look what was served to delegates

The national capital is buzzing with India-AI Impact Summit 2026 from February 16-20, where world leaders, policymakers and innovators have gathered at Bharat Mandapam to discuss the future of artificial intelligence. Celebrating India's role as the host of the event, Prime Minister Narendra Modi hosted a gala dinner on February 18 for the attending heads of state. 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. It is reported that the menu was curated by the chefs at ITC group, which is known for integrating India’s heritage into its cuisine concepts and presenting them in both traditional and modern formats. Scroll down to read the menu details.

At the heart of this menu were India’s treasured Geographical Indication (GI) ingredients. It became an act of preservation, safeguarding traditional knowledge and empowering local farming communities. Thoughtfully integrating millets and indigenous produce, the menu spotlighted climate-resilient, nutrient-rich crops that nourish both people and planet.

As per reports, the menu's theme was Shishir Ritu: a season marking the gentle end of winter with moist dew and quiet indulgence. Inspired by the season's generous grace, the menu reflected the wealth of ingredients across India, expressing our rich culinary heritage in a modern mosaic dedicated to nourish, restore, and rejuvenate. Inspired by the generous grace of the season, the meny reflected the wealth of ingredients across India, expressing our rich culinary heritage in the modern mosaic dedicated to nourish, restore and rejuvenate.

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

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 and silky tomato-anari sauce

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.
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.

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.

For the beverages, they had Kashmiri Kahwa, Filter Coffee, Darjeeling Tea, and the delegates were also served an Indian Rose and Mishri Gulkand Chocolate Leaf (paan) to conclude the meal.