As New Delhi gears up to host the 18th Brics Summit on 12–13 September 2026, preparations extend far beyond diplomacy — they reach the kitchens of the city’s top hotels. At the forefront is The Leela Palace Delhi, which has spent months crafting a menu designed to showcase Indian culinary heritage while meeting the diverse dietary needs of delegates from 11 Brics+ countries.
Chefs and service teams began planning well in advance, focusing on menu design, tasting sessions, ingredient sourcing, presentation formats, and the logistics of serving hundreds of plates with absolute consistency. Feeding an international delegation at this scale requires meticulous coordination, especially when each country brings its own food culture, restrictions, and expectations.
The Leela’s culinary philosophy is rooted in Indian flavours presented with contemporary global sensibility. Under its wellness programme Aujasya by The Leela, the menu incorporates indigenous grains and millets — dishes like quinoa upma, ragi dosa, and finger millet payasam introduce delegates to distinctly Indian ingredients while maintaining an international-friendly profile.
Designing a menu for 11 nations means there is no one-size-fits-all plate. Every dish is evaluated for flavour balance, dietary needs, sustainability, and cultural sensitivity. The menu will evolve throughout the summit depending on the occasion, time of day, service format, and even the energy levels required by delegates during long negotiations.
A key challenge is making Indian cuisine accessible without diluting its soul. Chefs carefully calibrate spice levels, textures, and presentation so that dishes remain authentically Indian yet welcoming to diners unfamiliar with the cuisine.