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Business News›News›Company›Corporate Trends›A feast of flair: At the ET World Leaders Forum dinner, big names made elegant style statements

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A feast of flair: At the ET World Leaders Forum dinner, big names made elegant style statements

Synopsis

The ET World Leaders Forum featured a diverse buffet alongside discussions. Leaders enjoyed dishes like Phyllo Money Bags and Vegetable Pithivier. Asian cuisine included Phad Packchi and a chili mustard sauce preparation. Desserts offered indulgence with chocolate mousse and Tarte Tatin. An artisanal grazing table provided fruits, cheeses, and olives.

After the main course of brilliant discussions, frank fireside chats, and a prime ministerial address, appetites were bound to be spiked at the ET World Leaders Forum. At the Taj Palace, the buffet that awaited leaders was less a meal than a manifesto-a declaration that leadership is also marked by culinary excellence.



The spread gleamed with cosmopolitan confidence: from the delicate-and aptly named-Phyllo Money Bags, crisp parcels that crunch open to reveal savoury secrets, to the Vegetable Pithivier, a French puff pastry so buttery it could charm even the most jaded palate.



Read more:ET World Leaders Forum: Corporate India bullish on country's growth story, says Kumar Mangalam Birla

The Asian section hummed with invention. Phad Packchi -asparagus, lotus stem, and squash in black garlic coriander sauce-was a study in balance, earthy and aromatic. Nearby, Broccoli, Pok Choy, Asparagus, Wild Mushroom in Chili Mustard Sauce offered a fiery counterpoint, its heat softened by the mushrooms' velvet texture.



Even the bean got its due in the Vietnamese Dau Dua Xao Toi, stir-fried with garlic and coriander until it sings of simplicity perfected.




Read more:ET World Leaders Forum 2026: PM Modi vows faster reforms, says stable India can power world stability

Desserts, meanwhile, were unabashedly indulgent. The Five Spice Chocolate Mousse was a flirtation between East and West, its spiced undertones teasing the tongue. The Apple Tarte Tatin glowed with caramelised elegance, while Tab Tim Krob-Thai water chestnuts in coconut milk- cooled senses even in the middle of heated discussions.



And it was impossible to pass the 'Artisanal Grazing Experience' table without being seduced into picking up fruits and cheeses mingling with olives and beetroot crisps. Who says business leadership must be about staying hungry?

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ET World Leaders Forumleadershipculinary excellenceTaj Palacegourmet dininget wlf 2026

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