Diplomatic dining serves not just as sustenance but as a strategic tool in international negotiations. A poignant example is found in Rajeshwar Prasad’s memoir about Indian Prime Minister Lal Bahadur Shastri, who, after days of negotiations with Pakistan's President Muhammad Ayub Khan in Tashkent, shared a simple meal of alu-palak before suffering a fatal heart attack. Meals at summits can ease tensions; at a recent summit in Islamabad, journalists were treated to lavish buffets, including biryani and kebabs, perhaps to distract from limited access to news. Historical instances, such as the Tehran Conference of 1943, illustrate how dining can foster cooperation. British Prime Minister Winston Churchill used dinner parties to charm and negotiate with US President Franklin D. Roosevelt and Soviet leader Joseph Stalin, leading to significant agreements. Similarly, Prince Talleyrand’s use of extravagant meals during the Vienna Congress helped maintain France's influence despite its political defeat. Mahatma Gandhi also recognized the power of food in negotiations, serving hot milk and dates to Lord Irwin, symbolizing a deeper connection. These examples underscore the vital role of food in diplomacy.