ITC Hotels’ culinary diplomacy

NEW DELHI became the epicentre of a ground-breaking event early September 2023 as it welcomed over 40 world leaders for the G20 Summit. Amidst the high-stake discussions on geopolitics and economics, a spectacular culinary experience unfolded at Pragati Maidan’s Bharat Mandapam as India’s diverse gastronomic heritage took centre-stage, thanks to the untiring and meticulous efforts of ITC Hotels. Just imagine serving 2,500 guests, including 450-500 dignitaries and 40-plus global leaders, delectable vegetarian Indian cuisine featuring alternative staples like millets.

The logistics involved showcasing India’s cultural richness globally and the impactful personal interactions with world leaders to make this endeavour truly extraordinary. Significance of India hosting G20 Summit “It was indeed a moment of pride for India. Vasudhaiva Kutumbakam got literally translated at Bharat Mandapam.

For centuries, the country has embodied the universal spirit of oneness and One Earth, One Family, One Future came together at the G20 Global Summit. Diverse nations united under the oneness of a better future for all,” shared Nakul Anand, Executive Director, ITC Limited. ITC Hotels’ role in curating a culinary experience for global leaders “Team ITC Hotels created a medley of traditions, customs and climate, Bharat is diverse in many ways thus celebrating Sharad Ritu, the autumn season of abundance in the menu offered to the world leaders.

It showcased the wealth of ingredients, especially local millets across Bharat, expressing our rich culinary heritage in a modern mosaic dedicated to the spirit of Vasudhaiva Kutumbakam,” informed Anil Chadha, Divisional Chief Executive, ITC Hotels. Catering to diverse dietary preferences As there were different dietary requirements for the 42 Heads of State, the objective was to work around the same as the food had to go at the same time and there was no scope for error at all which was possible only through meticulous planning and ensuring different stations for preferences, felt Chadha. “We also created allergen kitchens as per the protocol to ensure that we took care of specific dietary requirements.

The four-course menu was inspired by Sharad Ritu or the season of autumn which was just setting in India,” he added. The menu had reflections of autumn colours as in brown and golden hues comprising fresh produce available in India during the month of September. “It was a meticulously composed symphony that took diners on a journey through India’s culinary landscape showcasing wealth of Indian ingredients.

With each plate, a new experience unfolded, showcasing the culinary expertise, innovation and artistic spirit in modern Indian mosaic of food,” shared Anand. Sourcing & logistics for serving guests Chadha shared that a lot of planning went into each activity and sub-activity. “We had divided the halls and there were separate teams working seamlessly to ensure that each sub-area was independent of the other.

ITC Hotels has huge strength in operations and cuisine excellence. This event saw a beautiful synchronisation of these elements. This not only ensured flawless execution of arrangements but ensured there was no duplicity of tasks.

This scale of work was possible because all of us knew what this meant to India and we were and are committed to presenting the best of the best,” he said. Focus on veg cuisine and its cultural significance “Indian food has a huge repertoire of vegetarian offerings and we ensured the same gets reflected in all our menus. There was no dearth of variety on offer and at the grand finale dinner, we showcased the street foods of India.

And foreign delegates and dignitaries enjoyed the unique experience,” shared Anand. Showcasing the diversity of Indian cuisine From Ambemohar Rice from Maharashtra and Chattu Mushrooms of Odisha to Red Rice from Kerala to Jackfruits from Madhya Pradesh, ITC’s expert F&B team led by Corporate Chef Manisha Bhasin showcased best of local and seasonal ingredients that India has to offer. “Why only ingredients but millets from various regions also formed an intrinsic part of the menu and were presented with a unique twist.

It went a long way in creating awareness of millets amongst the dignitaries,” averred Chadha, adding there are many programmes at ITC that focus on heritage cuisine and millets. “For many years now, we ensure these are a part of our buffet offering in some way so that diners learn to appreciate the rich food history of India,” he said. Some of the dishes on offer included: In Sanskrit, patram means a leaf.

The plate was modern interpretation on popular papdi chaat, a tribute to India’s vibrant local food culture, transformed into elegant compositions that evoke nostalgia. The chaat bursts with tangy, spicy and crunchy notes. The starter set the stage for the culinary experience that followed.

This traditional Indian starter, presented with an artistic touch, encapsulated the essence of comfort and familiarity while signalling the start of the culinary adventure. In Sanskrit, vanavaram means from the forest. It is a dish is made from foraged forest mushrooms along with widely grown jackfruit or kathal.

The dish is unique as it blends contrasting elements into a harmonious whole. The indulgent earthiness of mushrooms with nutty notes of Kerala red rice and the rich sweetness of tomatoes create a dish that blends flavours artfully. Jackfruit is elevated to new heights with the infusion of pungent subtle pickled spices paired with silken tomato gravy.

In Sanskrit, madhurima means sweet. The symphony concluded with dessert, a sweet that left a lasting impression. The “barnyard millet pudding” was a traditional samak chawal ki kheer, a fusion of tradition and innovation to create familiar Indian sweet with contemporary flair.

Role of innovation The endeavour, observed Anand, was to highlight the progressive spirit and culture. “Hence, we used Indian ingredients with a unique taste and presentation, thus creating a differential from the usual Indian meal experience — Cook Indian, think global. Thus, we created a menu which was Indian in taste but presented in a new rendition, making it appealing to the diners.

This culinary showcase will go a long way in contributing to the image of Indian food on the global stage,” felt Chadha. Creating awareness of veg Indian fare Everyone: world leaders, diplomats, industrialists, said Anand, appreciated the cuisine choice and menu served. “Each one enjoyed the meals served to them over these three days.

As you know, ITC Hotels embodies the “namaste” spirit, the warmth of which expanded multi-fold at Bharat Mandapam,” Anand said. Takeaways from experience for ITC Hotels and hospitality industry Anand proudly said that at ITC Hotels, it has and will always be about team work. “The reason why we have the finest food and beverage repertoire that is appreciated so much is because of this spirit of working together.

For us, nothing is more important than our guests. Be it G20 or our restaurants, everyone has a memorable experience to take away with. In large scale events, the harmony of singing the same tune needs to ring loudest.

Our managers and associates from ITC Hotels Pan India came together to put up this inspiring show of Team Spirit. No stone was left unturned as HR, Security, Laundry, Housekeeping, Procurement, F&B service and Kitchen joined hands to ensure a superlative experience for our guests from across the world, he concluded. To celebrate the finesse of Indian culinary artistes and the indelible mark they left on the world during the G20 Summit held in India, the BW Hotelier Indian Hospitality Summit & Awards (IHA-2023) recognised the outstanding culinary contribution of ITC during the prestigious event.

The spotlight of this triumph was undoubtedly the bouquet of millets-based dishes and a carefully curated selection of vegetarian delicacies that adorned the menu served to the world leaders at the G20 Summit. Anil Chadha and Chef Manisha Bhasin accepted the award on behalf of ITC Hotels. Chef Bhasin, the driving force behind the culinary creations, shared her gratitude for the recognition and dedicated the accolade to her team.

The G20 Summit became a platform for ITC Hotels to showcase India’s rich culinary heritage and its commitment to embracing sustainable and health-focussed dining practices. As the curtains closed on the G20 Summit, ITC Hotels’ culinary triumph stood out as a shining example of how gastronomy can be a powerful tool for promoting sustainability, health and cultural exchange on the global stage. This article was published in BW hotelier issue dated ” with cover story titled ‘BW HOTELIER IHA 2023 SPECIAL’.