Ahead of the NASSCOM lunch at a Bengaluru hotel.
What does one feed two leaders from two different continents and culture who are having lunch with business leaders to discuss a digital tomorrow?
The solution of Chef Kunal Kapoor of Bengaluru's 5-star hotel Leela Palace was a "vegetarian and saatvik power lunch" -- simple food that steers clear of warm spices and promotes calmness. And ingredients that are organic.
For the memorable lunch of Prime Minister Narendra Modi and German Chancellor Angela Merkel, organized by NASSCOM, he decided to look to South for inspiration.
"I understand the Germans and how much they love Indian food," Mr Kapoor said.
The menu, he said, was very simple.
"I have made sure I have showcased my India with Bangalorean and South Indian food," he said. "There is a lot of stress on Saatvik, vegetarian food, because I believe we are big on vegetarian food and the world is getting attracted to vegetarian food."
All the ingredients used, he said, were organic -- even the coconut milk and the tiniest of spices.
The highlights of the lunch are the pancakes, uthappam made of high-fibre drumstick leaves and pickles and chutneys -- including Gujarati choondoo pickle for Mr Modi. "Ms Merkel should definitely taste that," he said.
A welcome drink of 'Sambharam' -- a buttermilk flavoured with lemongrass was to start the meal. The other items included the 'Murungaelai Adai', the drumstick leaf pancake, and Vazhapoo Vada (banana blossom fitters) served with fresh coconut chutney.
"We have a big platter of starters - small portions - because it has to be an energizing lunch," he said. "We don't want the big guys to eat and sleep. We started making it a few hours ago. The essence is freshness."
Make in India is here -- starting with its unbeatable food.