A salad spread at Trident Hyderabad
| Photo Credit: Special Arrangement

As Hyderabad, Telangana, plays host to the Miss World 2025 pageant, we cannot help but wonder: what is on the menu for the 108 contestants? Are they nibbling on salads, or trying our local idli, dosa, and vada?

To find out, we visit Trident Hyderabad — the official host hotel for the 25-day event, with the final slated for May 31 — where we caught up with Sous Chef Anubhav Mathur, fresh from wrapping up a fun ‘make-your-own-pizza’ night with the contestants. The 108 contestants have chaperones who take care of their needs and assist them with their schedules. A total of 157 guests from the Miss World team are staying at the property.

Chef Anubhav adding the finishing touches to a pizza
| Photo Credit:
The Hindu

“There’s no fixed diet chart,” he says. “We were asked to keep the food international, considering the wide range of nationalities. To make dining easier and more private, we’ve dedicated our Tuscany restaurant exclusively to them. The menu includes dishes from all three of our outlets — Amara is the all-day dining multi-cuisine restaurant, Kanak, serves Indian food and Tuscany is the Italian specialty restaurant.”

Participants of Miss World 2025 at a fun event
| Photo Credit:
Siddhant Thakur

Are Indian flavours still on the table? “Absolutely. We’ve toned down the spice levels and tailored Indian dishes to suit their dietary preferences,” said Anubhav. “They enjoy dishes like palak paneer, dals, grilled meats in malai marinade, and a range of Indian breads. On the international side, we offer a selection of meats, fish, and high-protein salads.”

Some crowd-favourite salads include beetroot and feta, grilled chicken, egg salad, and sweet potato salad. Telangana’s local ingredients also feature along with millet breads, low-oil vegetable stir fries with courgettes, aubergines, bell peppers and mushrooms. Cleanse juices are also asked for.

Miss World 2025 contestants during a Zumba session
| Photo Credit:
Nagara Gopal

Even biryani has made its way onto the menu. “It’s very mild, flavourful but without the typical heat of chilli or red chilli powder,” said Anubhav. “They’re open to trying local flavours, though mindful of carb intake.” The contestant from Wales, Millie-Mae Adams, says she was worried about her nut allergy. “But the hotel has taken care of my food very well. They don’t forget about my allergy concerns,” she said.

Dishes like pan seared salmon are a staple for dinners and lunches when they aren’t eating breads and biryani.
| Photo Credit:
Siddhant Thakur

The kitchen also accommodates vegan requirements with dishes made in light, oil-free gravies featuring millets, raw jackfruit, and sweet potatoes. “The vegan contestants are especially curious about the ingredients and recipes,” he added.

Desserts have been the most fun, and the most challenging. “We make all our ice creams in-house, so they get to try unique flavours like rose and pistachio. We also did flourless cake one night. In our desserts, sugar is replaced with dates, and we also offer mixed nut ladoos and healthy snack bites.” From millet rotis to date-sweetened treats, the menu is a celebration of thoughtful, flavourful, and globally-minded cuisine.

Chef Rakshay at Trident Hyderabad prepares a pan-seared salmon
| Photo Credit:
Siddhant Thakur

Hana Johns, Miss World contestant from Northern Ireland, loved the biryani “I had the biryani for three days and I cannot get enough of it.”

Miss World Contestant from Kenya, Grace Ramtu says, “The chicken curry is my absolute favourite. My eyes light-up when I see chicken curry for any meal.”

The finals of the 72nd edition of the Miss World pageant is to be held at the HITEX Exhibition Centre in Hyderabad, Telangana, India, May 31, 2025

You know how you sometimes hear of a place, and even before you have been there, you are already in love? I vividly remember hearing the name Gangtok in school, when we were learning capital cities, and knowing instinctively that I would find my way there some day. And I have been lucky to travel to Sikkim several times over the last decade.

Late last year, I co-hosted a Food Trail through Sikkim. Ten people — across age groups and countries, from India to Mexico and Columbia — all motivated by food and new experiences, travelled together for 10 days, eating and drinking their way through this tiny state that has an incredibly surprising diversity. We stayed with local families and lived their lives for a short while.

The family at our homestay in Darap welcomed us into their home and into their kitchen. We cooked along with them using many ingredients from their garden and the surrounding fields.  
| Photo Credit:
Shalini Philip

I often say that food is our greatest common factor. It is such a personal and inherent part of a culture — one that sings of family, kinship, friendship, love and respect. It doesn’t matter if you don’t know a culture or its people; all it takes is one meal together for the beginnings of a relationship to be established. Someone willing to take the time and effort to make a meal for you. How can that not mean something?

The food trail started off with us as strangers travelling together, bound by a common interest. That changed quickly. Morning chai in our pyjamas, shared excitement over trying something new, and a willingness to experience a culture for what it is without any biases; it was special to be a part of such a group. I absolutely love that everyone stayed enthusiastic about everything. Only iskus (chayote/chow chow) as a vegetable for three meals in a row — no problem. Beef served by a host that two couldn’t eat — there’s always dalle and ghee. Help the hosts to cook the meal — always. Take a million photographs of every meal — most definitely. This is what makes for the best sort of travel.

Every single household had crates, drums, boxes and pots of flowers in every conceivable colour.  
| Photo Credit:
Shalini Philip

What follows is a photographic meander through those days.

A Nepali home in West Sikkim

The little village of Darap is not really on the tourist map. Nestled in the mountains, it is straight out of a story book with stone stairways leading up and through the village, fields of black cardamom, and gardens bursting with dahlias, marigolds, ferns and poinsettias.

Sel roti, a Nepali classic, is served with iskus that grows wild. There are preserved or fresh dalle chillies on the table at every single meal.  
| Photo Credit:
Shalini Philip

Fields of green cardamom on the mountainside of Darap. This is their cash crop.  
| Photo Credit:
Shalini Philip

The Nepali families here are warm, welcoming and always happy to have you come into their kitchen and help with the daily meals. The food is served on gorgeous hammered brass plates that seem to make it taste even better. And, as is common in most villages, all meals are made from scratch, using local ingredients that change with the season. Late November gave us fiddlehead ferns, wild avocados, a small and precious quantity of nakima (a wild flower-vegetable) and lots of fresh chhurpi.

The food in a Nepali household is primarily vegetarian, with chicken offered at some meals. Dairy plays an important role, with fresh chhurpi made in every household. This radish salad with chhurpi and dalle chillies was the highlight of our meals in Darap.  
| Photo Credit:
Shalini Philip

South Sikkim and the Bhutias

Several hours down a bumpy road took us to another part of Sikkim — the south, to a Bhutia home. Of Tibetan origin, these households make the kitchen the central room of their homes. Wood-fired cooking, smoking racks hung from the ceiling, and meals that involve the entire family; I have a special place in my heart for the little settlement of Kewsing that offers spectacular views of the mighty Kangchenjunga.

Beef and pork feature on the plates in a Bhutia household. Broth, stinging nettle soup, the now familiar radish salad, and a spoonful of rich chhurpi, which is always freshly churned. And a dalle chilli, of course!
| Photo Credit:
Shalini Philip

Tingmo is a steamed bread, often eaten at breakfast with a side of vegetable or meat.

Endless cups of tea are drunk while one goes about everyday tasks. I always enjoy the chai because it comes with a chance to sit down and talk. Seen here is chai with puffed rice and khabsey, a lightly sweetened, fried snack.  

With no taboos around pork and beef, the Bhutia kitchens offered us an opportunity to sample and make out-of-the-ordinary things such as blood sausages, bone broth soup, and slabs of smoked pork. The meats are mildly seasoned, to let the taste of the meat itself shine through.

One of the many meals that involves the entire family in its preparation is momos. Served with a smashing dalle chutney.  

Hand-rolled pasta called cowri (shell) are made for breakfast to go along with a hearty beef broth.  

Nose to tail is the way things work. And so, blood sausages — a classic in a Bhutia kitchen.  

Chang and the Lepchas in North Sikkim

The most magical of all places in Sikkim (and mind you, there are many) is Dzongu. Home to the original inhabitants of the state, the Lepchas, it is nature at its most abundant. Crystal blue streams, skies that match, and pathways that lead through beautiful forests.

The natural yeast starter used to make the local alcohol chang. The plants are collected in the forest and set into these rice cakes.  

A picnic by the river in Dzongu with whole roast chicken cooked over a rustic rotisserie made of sticks.

The giant tree ferns in the forests of Dzongu.  

Cooking pork in bamboo segments over an open fire. River stones were used to close the tops and trap the heat.  

The Lepchas are known to make the best chang, a local drink made by fermenting rice or ragi grains. It is cool, light and refreshing, and can really pack a punch because one tends to drink a fair amount rather easily.

One night in Gangtok

The ideal end of many days of slow village life is to get to Gangtok and enjoy the bustle of the capital that is bursting with produce. As always, I have a list. Places to eat at  — there was no way we were leaving without enjoying some meaty shaphalay (bread stuffed with meat), more momos, laphing (a cold noodle dish) and the now famous dalle fries — and more importantly, shops in the market to buy produce and take home. And as always, I know I will buy an extra bag or three to pack all the things I simply must have.

 Bara Bazaar, with its mountains of fresh, dried, fermented and preserved produce.

The day after I returned, as I unpacked my bags, I couldn’t help but liken the food with the people of Sikkim: simple yet so unique, warm and immediately likeable, colourful and quite unforgettable. With every visit to this beautiful mountain state in the eastern Himalayas I realise all over again how apt the Sikkimese name for this place is — Demazong. Hidden paradise.

Chimping, hard chhurpi, bitter lemons that masquerade as oranges, dried dalle chillies, more chhurpi in all shapes and sizes, some black cardamom, yeast starters, and a fruit that I am yet to identify.

More chhurpi, stinging nettle, hog plums, Sikkimese coffee, and books from Rachna Books.  

I love the piles of dalle chillies one can find in markets across Sikkim, and the numerous bottles of preserved, fresh or dried chillies in every kitchen. No meal is complete without a dalle or three smashed into the rice, with a dollop of homemade ghee.  

I also packed stinging nettle that can be used in soups, hog plums to make a pickle, Sikkimese coffee, which seems to be all the rage in Gangtok, and books from my favourite bookstore in the city, Rachna Books.

The writer is co-owner of The Farm in Chennai.

The coastal town of Puri in Odisha is much more than just a beach destination. Steeped in history, spirituality, and rich cultural traditions, it offers travellers an immersive experience. Famous for the revered Jagannath Temple, one of the Char Dham pilgrimage sites, the town pulses with the energy of devotees. The town’s markets brim with the intricate Pattachitra paintings, sand and shell art, and Odisha’s handlooms. Here are five unmissable experiences when in Puri:

Sun Temple of Konark

Tourists going around the Konark Temple, a 13th Century monument and UNESCO Heritage Site, located at a distance of about 35 kilometres from Puri in Odisha.
| Photo Credit:
K R DEEPAK

A short 50-kilometre drive from Puri takes you to the Konark Sun Temple, a UNESCO World Heritage Site. Built in the 13th century by King Narasingha Deva I, this architectural masterpiece is shaped like a colossal chariot dedicated to Surya, the Sun God. The intricate stone carvings, depicting celestial beings, mythical creatures, and everyday life, is a breathtaking tapestry of artistry and storytelling.

The grandeur of the temple can be best experienced at dusk. As the sun dips below the horizon, the Konark Temple glows in a golden embrace, its carvings casting long, mystical shadows, while the evening breeze whispers through the ruins, carrying echoes of a timeless past. Presently, a team of the Archaeological Survey of India (ASI) is inspecting the progress of sand removal from the Sun Temple, often regarded as one of the seven wonders of India. The assessment that was initiated in 2024 aims to help experts determine whether the sand, which was placed inside the temple’s assembly hall (Jagamohan) by the British more than 100 years ago to reinforce its stability, can now be safely removed.

The magnificent Konark Sun Temple receives on an average 5,000 to 10,000 visitors daily. Currently, the light and sound show depicting the history of the temple has been halted due to a technical issue. The timings of the temple are 6am to 6pm.

Odia Thali at Taj’s Vista Restaurant

Odia thali dished out at Vista restaurant at Taj Puri Resort Spa in Puri , Odisha.
| Photo Credit:
K R DEEPAK

Food in Puri is a revelation, and no visit can be complete without indulging in an authentic Odia thali. However, finding a wholesome Odia thali can be a challenge in Puri, except in homes in the city. Taj Puri Resorts’ restaurant, Vista, bridges this gap by offering a lavish spread of traditional Odia delicacies, bringing the culinary heritage of the region to the table.

Curated by the hotel’s executive chef Biswarup Chatterjee, the thali is a symphony of flavours and textures. It includes dalma, a hearty lentil dish cooked with mixed vegetables and tempered with paanch phoron (mix of five spices), is both nourishing and subtly spiced. The mustard-infused chatu besara is a wild mushroom curry with a tangy punch, while the koshila saag, a stir-fried medley of leafy vegetables, melts in your mouth with its mild seasoning. The deep-fried brinjal fritters adds a crunchy contrast. The thali is served with rice and maacha jhola, fish curry cooked in mustard paste. The star of the meal is chhena poda, a caramelised cottage cheese dessert with a smoky aftertaste that lingers pleasantly.

The thali is available for lunch and dinner at the Taj’s Vista restaurant.

The Jagannath Temple

A view of Jagannath temple in Puri , Odisha.
| Photo Credit:
KR Deepak

One of the Char Dham pilgrimage sites, the Jagannath Temple is a spiritual and cultural cornerstone of Puri. Dedicated to Lord Jagannath, this 12th Century temple is renowned for its grand annual Rath Yatra (chariot festival) and its Mahaprasad – holy food prepared in earthen pots over wood fire. The temple kitchen, said to be one of the largest in the world, prepares Mahaprasad daily, using a traditional technique passed down generations. Devotees often partake in this sacred meal, which includes khechedi (spiced rice and lentils), dalma, and various sweets, served on banana leaves.

One of the main offerings here is the khaja, a crispy, golden sweet made with layers of refined flour and dunked in sugar syrup. What makes Puri’s khaja special is the use of pure desi ghee, adding an aroma and flavour. Stalls near the Jagannath Temple such as Nrusingha Sweets serve this delicacy fresh and warm. Most sweet shops offer two variants of khaja – one made in oil and other in desi ghee. With each bite, the flaky outer layers crumble delicately, while the syrupy core bursts with a rich sweetness. The legacy of khaja-making in Puri dates back centuries, and its association with temple rituals makes it an integral part of the town’s food culture.

Raghurajpur heritage village

A view of the entrance of the Raghurajpur heritage village, known for Pattachitra and palm leaf engravings, in Puri district of Odisha.
| Photo Credit:
KR Deepak

About 30 kilometres from Puri is the Raghurajpur Heritage Village, a living canvas of art and tradition. This quaint hamlet is renowned for its centuries-old legacy of Pattachitra, intricate scroll paintings depicting mythological tales, deities, and folklore. Every home here is an artist’s workshop, where vibrant murals and paintings adorn walls, and skilled hands bring to life palm leaf engravings, stone and wood carvings, and traditional toys. Walking through its narrow lanes is like stepping into an open-air museum, where the air is thick with the scent of natural dyes and the rhythmic strokes of paintbrushes narrate stories of a bygone era.

A woman sits outside her house with crafts displayed on the verandah at Raghurajpur heritage village, known for Pattachitra and palm leaf engravings, in Puri district of Odisha.
| Photo Credit:
KR Deepak

The village is home to to several national award-winning artists who are part of the Raghurajpur Chitra Karigari Co-operative Society, an organisation dedicated to preserving these traditional art forms. Beyond its artistic charm, Raghurajpur is a testament to sustainable living, where craftsmanship is passed down generations, preserving Odisha’s rich cultural heritage. The villagers take immense pride in their work, welcoming visitors with warm smiles and a glimpse into their creative world. The best time to visit the village is from 8am till 6pm when visitors can watch the artistes create these art forms and purchase them.

Silver filigree

Silver jewellery displayed at a store in Puri , Odisha.
| Photo Credit:
KR Deepak

Back in Cuttack, Pankaj Kumar Sahoo, a silver filigree artist creates intricate designs by transforming silver balls into fine threads and pressing them with wires through a detailed, time-intensive process. He is one of the main suppliers of silver filigree (or Rupa Tarakasi that was granted a Geographical Indication tag) in New Kalinga Filigree store in Puri. The store is one of the oldest in the temple town now run by second generation entrepreneur Sayed Saif Ali, who took over the reins of New Kalinga Filigree founded by his father in 1982. “With growing awareness around the uniqueness of this art form, we’ve seen a noticeable rise in demand,” says Sayed.

Each filigree piece, whether an ornate necklace, a delicate brooch, or a miniature idol of Lord Jagannath, reflects the art form continued for generations.

The writer was in Puri on the invitation of Taj Puri Resort and Spa