The cooking competition organized by the Telangana Biodiversity Board was conducted on 12th May 2026 at IIHM Hyderabad, Gachibowli, on the occasion of the International Day for Biological Diversity 2026. The theme of the competition was “Traditional Foods and Healthy Lifestyle.”
Participants from different parts of Hyderabad enthusiastically took part in the event, showcasing dishes inspired by indigenous ingredients and regional food traditions. I also participated in the competition and prepared a special version of jowar-wheat aloo paratha.
The stuffing was flavourful and wholesome, made using chopped onions, mashed potatoes, ginger, garlic, curry leaves, and traditional Indian spices such as chaat masala, salt, coriander powder, cumin powder, and til (sesame seeds). The combination of wheat and jowar flour gave the parathas a soft texture while also highlighting the importance of traditional grains in everyday food.
To complement the dish, I prepared local gongura chutney along with refreshing mango lassi so that the plate would have a balance of sour, spicy, salty, and sweet flavors. The gongura added a distinct Telangana touch to the dish, while the mango lassi with sabja seeds and tuti fruti topped on it,provided freshness and balance.
The parathas turned out very soft and delicious. The chefs and judges appreciated the flavors and the thoughtful use of indigenous ingredients. Most importantly, I personally felt happy and satisfied with my preparation and presentation. Participating in the competition was a memorable experience and also a reminder of how traditional foods can beautifully connect health, culture, and biodiversity.
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