Global leaders and top technology executives gathered at the ongoing AI Impact Summit in New Delhi to discuss how best to manage the rapid advancement of artificial intelligence.
Speakers on day four include Google CEO Sundar Pichai, UN Secretary-General António Guterres, OpenAI’s Sam Altman, Alphabet’s Alexandr Wang, Wipro’s Rishad Premji and Reliance Chairman Mukesh Ambani.
Prime Minister Narendra Modi arrived at the Bharat Mandapam for the opening ceremony of India’s AI Impact Summit 2026. Later in the afternoon, he will reportedly host a carefully planned allergen-free lunch for international leaders attending the summit.
AI Impact Summit 2026, Day 4, Lunch
The lunch menu is notable for being completely allergen-free, with dishes prepared without milk, wheat or nuts, reports NDTV. This carefully curated selection is said to reflect a commitment to inclusivity and careful planning, which is particularly important when welcoming international delegates with different dietary needs.
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It also shows the diverse culinary traditions of India. It is fully vegetarian and includes ingredients such as lentils, millet, lotus root, basmati rice and saffron, highlighting regional flavors while promoting healthy and sustainable food choices, the report said, adding that the menu also lists the number of calories per 100 grams, helping diners better understand the nutritional value of each dish.
The meal begins with an array of thoughtfully prepared starters. Nimona Kebab features pan-grilled green pea patties flavored with cumin and asafoetida, inspired by Matar ka Nimona, a popular winter delicacy from Bihar and Uttar Pradesh. This food provides 113 kcal per 100 g.
Another appetizer, Kham Khatai consists of soft green moong lentil patties filled with sweet mango chutney and lightly pan-grilled, known for their soft, melt-in-your-mouth texture. It contains 116 kcal per 100 g.
Appetizers are complemented by Kashmiri Nadru Kurkuri, crispy fried lotus stem chips dusted with spices, a crispy favorite from the Kashmir valley, which offers 143 kcal per 100g.
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The main course is a rich and tasty selection. Zaffrani Subz Pulao combines aromatic basmati rice with seasonal vegetables and saffron to create a fragrant and indulgent dish that is often associated with festive or Nawabi-style meals in Hyderabad.
It contains 152 kcal per 100g. Tandoori salad contains tomatoes, peppers and pineapple marinated and roasted in a traditional tandoor, providing a smoky flavor at just 78kcal per 100g. Thepla, a soft flat gram flour bread infused with fenugreek and topped with mango-flavoured cream cheese, is a staple of Gujarati cuisine and provides 138kcal per 100g, the report said.
The meal is finished with distinctive desserts. Pink and coconut pudding is a creamy kheer made with rose and coconut milk, topped with millet crumble and featuring a bright pink color. This refreshing sweet offers 167 kcal per 100 g. Finally, Ramdana Anjeer Ladoo mixes puffed millet with dried figs to create a healthy treat that contains 172 kcal per 100 g.
Taking place from February 16 to 21, the summit aims to harness artificial intelligence to address global challenges and open new avenues for inclusive growth. This six-day event is organized around three key pillars, called “sutras”: People, Planet and Progress.