Delhi hotels build BRICS menus around galouti kebabs, sattu and bajra

Vishal Sharma, general manager of The LaLiT New Delhi, says its BRICS menu moves from galouti kebabs and tandoor breads to braised eggplant with miso paste, simmered Chinese cabbage and kidney bean sweet Japanese style with Amber sauce.

The hotel is among Delhi properties preparing for delegates attending the BRICS summit in New Delhi, including representatives expected from South Africa, Burundi and the UAE. A dedicated millet selection is part of its offering.

At The Leela Palace New Delhi, executive chef Karan Thakur says the special menu centres on regional Indian cooking, with sattu, bajra and other millet-based preparations. The hotel is also planning its service around visiting delegations.

Taj Mahal, New Delhi is taking a more personal route with “Tradition to Table”, recipes its chefs have drawn from their mothers’ cooking. The dishes include nalli nihari with khamiri roti, gucchi pulao and Delhi-6 chicken korma, alongside steamed Chilean sea bass with turmeric and lime in banana leaf, tamarind-and-palm-sugar prawns, and lamb chops with black pepper and chilli.