Registration 12:15pm
Luncheon 12:30pm
Close 2:00pm

India and China are two of the fastest growing economies in the world. They share historical and civilizational ties, and have seen rapid reform and growth, with China having started its reforms in the 1970s and India in the 1990s. With a combined population of over two and a half billion, they are among the largest markets today, where they share many common interests and positions on global issues. Both are looking to enhance their relationship and investments in agriculture, pharmaceuticals, IT services, start-ups, small and medium enterprises (SMEs), and tourism. China ranks among the fast growing foreign direct investors in India and bilateral trade has crossed US $80 billion. Despite border and trade imbalance issues, both are looking at greater bilateral engagement on economic and geopolitical areas. Mr. Vikram Misri, India’s Ambassador to the People’s Republic of China, will provide an overview on the future of India-China relations and the opportunities that lie ahead.    

Vikram Misri is Ambassador of India to the People’s Republic to China. He was India’s Ambassador to Myanmar until December 2018. Mr. Misri has served as Ambassador of India to Spain from 2014 to 2016, Consul General of India in Munich from 2011 to 2012, and Deputy High Commissioner of India in Sri Lanka from 2008 to 2011. He has served in the Prime Minister’s Office in New Delhi as Private Secretary to the Prime Minister of India, Mr. Narendra Modi, and Private Secretary to Prime Ministers Dr. Manmohan Singh and Mr. I.K. Gujral. Mr. Misri joined the Indian Foreign Service in 1989. He has a Bachelor’s degree from the Hindu College, University of Delhi and an M.B.A. from XLRI, Jamshedpur, India.

Regular Menu

Quinoa Salad with cauliflower, asparagus and micro herbs (V)

Roasted spring chicken breast with spinach risotto, baby vegetables and tarragon jus

Vanilla crème brulee tart with raspberries

Vegetarian Menu

Quinoa Salad with cauliflower, asparagus and micro herbs (V)

Roasted vegetable napoleon stick of Portobello mushroom, eggplant and herbs oil (V)

Vanilla crème brulee tart with raspberries