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The 18th BRICS Summit was held in New Delhi on September 12 and 13, 2026, with Bharat Mandapam serving as the main venue. This year, India is hosting the summit during its 2026 BRICS presidency, bringing the extended grouping of 11 member countries together under one roof. Leaders and senior delegates from countries including India, China, Russia, South Africa, Egypt, Iran, Indonesia, Ethiopia, the UAE and Brazil are taking part in the summit.
While the agenda of the summit covers trade, global governance, energy, technology and other global issues, food is also playing a major role in India’s hospitality for the visiting representatives. As per news reports, luxury hotels hosting BRICS delegates have made menus that expand well beyond just the standard selection of Indian restaurant choices. The focus is on regional recipes, traditional grains, familiar Indian flavours and dishes that give the international guests a taste of various parts of the country.
Regional Indian Flavours Take Centre Stage
According to reports, Taj Mahal, New Delhi has made a “Tradition to Table” selection that features recipes drawn from different parts of India and, interestingly, are also inspired by the chefs' personal food memories. The spread includes Kashmiri spiced walnuts, Purani Dilli maida kaju, Maharashtrian bhakarwadi, Rajasthani mini kachori, Bengali kucho nimki and Tamil-style murukku.
These are not elaborate restaurant dishes; many of them are familiar tea-time or snack preparations that are deeply rooted in their respective regions. Served together, they offer delegates a quick introduction to India's very distinct approaches to spice, texture and snacking.
A guest can experience the crisp, layered texture of bhakarwadi, the savoury crunch of nimki and the nuttiness of Kashmiri walnuts in the same selection, making the regional diversity itself part of the menu.
(Credits: ANI)
Millet-Based Dishes Get A Place
Millets are another significant thread running through the menus. Preparations like ragi dosa, bajra upma and millet pongal bring grains that have long been part of India's regional food habits to a high-profile dining setting.
The significance here is in the way the grains are being offered. Rather than serving millets only as a trendy health-food ingredient, the menus use them in familiar Indian preparations, such as dosa, upma and pongal - where their texture and flavour already have a place.
At The LaLiT New Delhi, millet preparations are reportedly being served along with galouti kebabs and tandoor-baked breads. The combination puts everyday Indian grains next to more decadent dishes, making a menu that can appeal to various tastes without separating “traditional” and “contemporary” food into two totally different categories.
From Galouti Kebabs To Hyderabadi Biryani
Reportedly, the spread also has some of India's better-known regional main dishes. Lucknowi galouti kebabs, nalli nihari, Hyderabadi biryani and Kashmiri pulao have been noted among the preparations that are being prepared for the visiting delegates.
There is lots of culinary contrast here. Galouti kebabs are known for their incredibly soft texture, while nalli nihari represents the slow-cooked meat traditions of North India. Hyderabadi biryani brings aromatic rice and layered seasoning to the table, whereas Kashmiri pulao offers a different style of rice preparation with its blend of aromatic spices and dry fruits.
Together, these dishes show how the menus are using various cooking techniques, right from tandooring and kebab-making to slow cooking and layered rice preparation, to represent regional India.
(Credits: ANI)
An Edible Lotus Makes A Statement
At The Leela Palace New Delhi, the welcome takes a more visual form. As per reports, the hotel has made a handcrafted edible lotus, inspired by India's national flower and the lotus motif linked with the BRICS India 2026 identity. The creation uses flavours such as rose, saffron and cardamom and is paired with indigenous Indian fruits.
The Leela has also made millet cookies, handmade granola bars and wellness blends, adding a contemporary touch to its display of Indian ingredients.
Taken together, the menus prepared by Delhi's hotels show that the culinary welcome for BRICS delegates is being used to showcase India through its regional food traditions, right from bhakarwadi and nimki to millets, kebabs, biryani and an edible lotus - instead of relying on one set typical butter paneer masala, butter chicken and naan menu.
