On September 12 and 13, Delhi is hosting the 18th BRICS Summit, one of the biggest international events of the year. For the summit, delegates and leaders from 11 member and 10 partner countries, along with officials and delegations from roughly 36 countries, are being hosted across the capital. Many of them are staying at some of Delhi’s most prestigious hotels, and hospitality there extends well beyond grand lobbies, luxurious suites, diplomatic meetings, and carefully choreographed welcomes, reaching the dining table.
In India, the age-old philosophy of Atithi Devo Bhava, or “the guest is God,” has long shaped how visitors are received. For hotels hosting international dignitaries, this sentiment takes a particularly elaborate form, as kitchens showcase Indian hospitality, regional flavours, and global culinary finesse.
‘Tradition To Table’ At The Taj Mahal, New Delhi
At Taj Mahal, New Delhi, the welcome for BRICS delegates goes beyond the customary markers of luxury hospitality, offering guests an immersive introduction to India’s culture, cuisine, and craftsmanship. The hotel has curated a series of bespoke experiences for the summit, with its culinary programme, Tradition to Table, at the heart of the welcome.
The philosophy behind Tradition to Table is rooted in the belief that some of India’s most enduring culinary traditions begin at home. The collection brings together recipes curated by Taj chefs and inspired by their earliest culinary mentors—their mothers—turning food into a vehicle for storytelling, memory, and connection. In this way, Tradition to Table reflects India’s extraordinary diversity through recipes that carry personal histories and regional identities rather than presenting Indian cuisine as a singular tradition.
This philosophy extends to the culinary experiences planned at the hotel. Guests can sample traditional savoury bites representing six distinct regions of India, including spiced walnuts from Kashmir, Purani Dilli’s Maida Kaju, Maharashtra’s Bhakarwadi, Rajasthan’s Mini Kachori, Bengal’s Kucho Nimki, and Tamil Nadu’s Murukku. Together, the selection offers a range of India’s regional offerings on a single plate.
The dining experience, curated by Chef Kaushik Misra, Executive Chef, Taj Mahal, New Delhi, also brings the spirit of the Indian table to life through interactive food stalls designed to encourage guests to explore, share, and connect over food. The menu brings together familiar Indian favourites and more elaborate regional preparations, including Keema Pav, Masala Scrambled Eggs, Paratha, and Masala Uttapam, alongside traditional dishes such as Nalli Nihari with Khamiri Roti, Delhi 6 Chicken Korma, Gucchi Chole Pulao, and Lamb Chops with Black Pepper and Chilli.
The culinary journey extends beyond India, acknowledging the summit’s international nature with global offerings such as Steamed Chilean Seabass with Turmeric and Lime in Banana Leaf and Tom Rang Me, featuring Wok-Tossed Prawns with Tamarind, Chilli, and Palm Sugar. Familiar comforts also find a place on the menu, including Bacon Garlic Fried Rice, Egg and Maple Ham Avocado Toast, and Coffee Overnight Oats.
Personal touches are woven into the experience as well. Each guest receives a customised rice grain engraved with their name. This is conceived as a symbol of nourishment and prosperity, and rice, an essential part of India’s culinary and cultural landscape, becomes a fitting expression of our hospitality—one rich in meaning and a graceful close to the experience.
ITC Maurya Welcomes Russian President Vladimir Putin
At ITC Maurya, Russian President Vladimir Putin is being welcomed with a luxurious culinary presentation celebrating cultural exchange between India and Russia through chocolate and confectionery. The centrepiece is an artistic collection of chocolate Matryoshka dolls, a powerful Russian cultural emblem that symbolises the country’s heritage, traditions, continuity and unity, alongside a striking chocolate sculpture depicting the Russian landscape and its architectural landmarks, extending the hotel’s welcome into a distinct cultural exchange.
The Indian influence comes through an elegant thali featuring traditional Indian sweets and a collection of handcrafted chocolate bonbons infused with spices and flavours integral to the country’s culinary identity. Cardamom, saffron, rose, ginger, and fennel bring India’s diverse flavour profile to the presentation, creating a thoughtful gastronomic expression of the two nations’ shared cultural richness.
Leela Palace New Delhi’s Edible Lotus
As mentioned by Chef Karan Thakur, executive chef at The Leela Palace New Delhi, the hotel’s in-room welcome amenity for BRICS Summit guests is centred on an edible, handcrafted lotus, created as a tribute to India’s national flower and the logo of the BRICS 2026 Summit.
Delicately crafted with notes of rose, saffron and cardamom and complemented by indigenous Indian fruits, the lotus is accompanied by millet cookies, handmade granola bars, and a selection of wellness infusions crafted by Aujasya by The Leela. Together, the elements offer a refined introduction to India’s culinary heritage, bringing together traditional flavours, indigenous ingredients, and The Leela’s signature approach to hospitality, and linking the welcome back to the summit’s wider cultural theme.
