Hyderabad/India, May 27, 2025 – Philanthropist and business leader Sudha Reddy opened the doors of her palatial private residence, Mon Amour Palais, to welcome the distinguished delegates of Miss World 2025 and Julia Morley CBE, Chairman and CEO of the Miss World Organisation. The intimate affair marked the first occasion of its kind held at Mon Amour Palais, hosting 108 international delegates for an unprecedented celebration of Indian culture and humanitarianism.
The ‘Beauty With A Purpose Gala’ with an underlying theme of ‘Midnight Pearls’, was meticulously orchestrated as a classy tribute to the rich cultural heritage of Telangana, its warm hospitality and steadfast dedication to global humanitarian efforts. Mon Amour Palais, nestled in the verdant Banjara Hills, was transformed into a resplendent showcase of Indian artistry and hospitality, seamlessly blending traditional opulence with contemporary sophistication.
Culinary Experience
Upon arrival, guests were greeted with an elaborate grazing table that presented a modern interpretation of India’s diverse culinary landscape, setting the stage for the gastronomic journey ahead. This graceful and opulent gathering served as more than a mere celebration; it was a meticulously curated immersive experience designed to celebrate and champion beauty with a purpose reflecting the spirit of Miss World Organisation.
The evening’s meticulously curated menu, adorned with a Khalil Gibran quote that read ‘Beauty is not in the face, beauty is a light in the heart’, celebrated the dynamic evolution of Indian cuisine, artfully blending progressive Indian dishes with nuanced international influences to captivate a diverse range of palates. Reimagined Indian classics were presented alongside delicate Asian infusions and cherished European staples, symbolizing a harmonious convergence of Eastern and Western culinary traditions. The dessert presentation was a luxurious confluence of traditional Indian mithai and globally inspired pâtisserie, representing the union of diverse cultures and culinary artistry. The menu unfolded as a carefully orchestrated culinary journey, with each dish designed to evoke a distinct and memorable experience.
The Indian selections were a testament to innovation and tradition, where dishes like the tender coconut carpaccio, infused with fermented yellow chilli and gondhoraj dressing, showcased a contemporary approach to regional flavors. Complementing this, the paneer mille-feuille, filled with walnut-chilli chutney and smoked makhani, offered a sophisticated twist on a classic ingredient. Traditional favorites such as lamb keema ghotala, served with salli crisp and soft egg paratha and the aromatic saffron koshihikari khichdi, enriched with gucchi, pioppino mushroom and parmesan soil, provided a comforting yet refined counterpoint.
The Asian offerings skillfully blended authentic dishes with modern interpretations, highlighting the versatility of Eastern cuisine. The charred miso chicken & leeks yakitori, glazed with sweet soy & togarashi dust, exemplified precision in flavor balance, while the true xo udon, with silky udon, snow peas, edamame and umami-rich truffle sauce, showcased the depth of umami. The smoked yellow curry, featuring papaya, water chestnuts and young bamboo served with black edamame rice, presented a creative take on traditional curry, emphasizing smoky undertones and unique textures.
The Italian selection paid homage to classic European gastronomy, emphasizing the quality of fresh, seasonal ingredients. Dishes such as the lobster thermidor risotto offered a luxurious indulgence, while the burrata ravioli, with sundried tomato and basil velouté, highlighted the simple yet elegant flavors of Italian cuisine. The charred chicken and seasonal vegetables with black pepper-mushroom jus provided a hearty and satisfying option, showcasing the chef’s expertise in balancing flavors and textures.
The Delicacies section was a grand finale, an opulent fusion of Indian and international sweets designed to delight the senses. Traditional Indian desserts like kesari rasmalai tres leches with silver leaf and pista and fig halwa with almond biscotti crumble were reimagined with modern techniques, while global favorites such as fresh berry pavlova, chocolate and dulce de leche mousse and basque burnt cheesecake served with berry compote offered a diverse range of flavors and textures. This curated assortment of desserts provided a harmonious conclusion, uniting diverse culinary traditions in a symphony of sweetness.
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