Archive · 13 Sep 2026
PM Modi’s BRICS Dinner Reimagined Indian Classics for Global Palates
The BRICS dinner served creative versions of Indian foods.
The chefs changed some traditional recipes to make them appealing to people from many countries.
One dish was called Khandvi Mille-Feuille.
It used soft Gujarati khandvi but arranged it in layers inspired by French pastry.
Another dish, Khumb Galouti, used mushrooms instead of meat.
Gucchi Marmik featured special Himalayan morel mushrooms.
These dishes mixed Indian ingredients and traditions with international cooking ideas.
The BRICS gala dinner menu featured Indian classics adapted for international tastes.
Khandvi Mille-Feuille reinterpreted Gujarati khandvi using layered besan and yoghurt sheets.
The dish’s mille-feuille style referenced the French pastry known as a “thousand layer” creation.
Khumb Galouti replaced traditional Awadhi meat with finely minced, spiced mushrooms.
Gucchi Marmik combined Himalayan morels with asparagus, saffron, raisins and mamra almonds.
- Who
- The dinner was associated with Prime Minister Narendra Modi and the BRICS gathering; Chinese President Xi Jinping is referenced in the headline.
- What
- A gala dinner menu presented internationally adapted versions of Indian dishes.
- When
- The date is not stated in the article.
- Where
- The location is not stated in the article.
- Why
- The dishes were reinterpreted to appeal to international palates while retaining Indian influences.
- Event
- BRICS gala dinner
- Menu focus
- Indian classics adapted for international tastes
- Featured dish
- Khandvi Mille-Feuille
- Second dish
- Khumb Galouti, made with minced mushroom
- Third dish
- Gucchi Marmik, featuring Himalayan morels
- Key ingredients
- Asparagus, saffron, raisins and mamra almonds in Gucchi Marmik