How Padma Lakshmi eats, packs and survives life on the road
Courtesy of Padma LakshmiTravel is a constant throughout the renowned culinary host's career, and she has it down to a science. Here's how she packs and relaxes – and what she avoids doing on the plane.
Padma Lakshmi doesn't often get to sit still. The acclaimed culinary host, cookbook author and entrepreneur has spent decades travelling the globe in search of the world's most delicious flavours. But her latest television project kept her unexpectedly rooted, filming largely between Toronto and her hometown of New York City.
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Padma Lakshmi spent 19 seasons as the host of Top Chef and explored American cuisine on Hulu's Taste the Nation with Padma Lakshmi. Her new culinary competition series, America's Culinary Cup, which premiered 4 March 2026, features James Beard winners and Michelin-starred chefs taking American cuisine challenges as they compete for an unprecedented $1m prize.
(Credit: CBS)
It was welcome respite, even for a career traveller.
"The last five out of seven years I've been on the road for eight months of the year," she said. "For me, a holiday is actually just staying put."
Still, constant travel has become a defining part of Lakshmi's life and career. From managing jet lag to packing strategically and finding the best meals in unfamiliar cities, she has developed a set of routines to survive life on the road. Here, she shares the habits that help her stay grounded while constantly on the move.
You've travelled just about everywhere for your career. What still excites you about travel?
Meeting new people, tasting new foods, experiencing new cultures – these are all things I feel are important to open my horizons and broaden my point of view. It keeps me present in the world, and that will always excite me about travel.
What do you do while travelling to feel more at home?
I try to [pack] a little bit of incense; that perfumes the suitcase and keeps the things in it from getting stale. [It] gives me something to burn in the hotel room so that I can do some meditation or prayer in the morning, but also, I can have familiar smells. I'm a very sensorial person, so having that familiar smell makes me feel more at home, but it often just freshens the air wherever I am.
What are your travel must-haves?
I try to pack in a way that helps, rather than hinders me. If I'm carrying a regular suitcase, then I always put a couple of sarongs on the bottom, so I can throw those on a couch, on a chair or on the bed, so that I don't have to have direct contact with the upholstery… or I just throw it over a lamp so [the lighting is] a little bit more moody.
The other thing I do when I'm packing is I keep packets of electrolytes, packets of vitamin C because it's easy to get run down. I [pack] a mask, a shawl, some cosy socks, headphones and I download a lot of books on tape [on] Audible. That way, whether I have Wi-Fi or not, I have some way to really entertain myself. [As for outfits], I pick two or three colours so that all my clothes will mix and match.
Courtesy of Padma LakshmiWhat's one thing you wish people knew about the reality of constant travel?
The reality of globetrotting is that you can get tired very quickly. You're always chasing a different time zone. It takes a toll on my skin, because I need a lot of hydration, especially in winter. I am never sleeping in a room that doesn't have a humidifier, but when I travel, it's not always possible to have one. I try not to wear makeup on the plane. I make sure I moisturise right before I get on; I have hand cream in my bag, so that I can reapply every time I wash my hands. I never consume alcohol on a plane, first of all, because I'm not a big drinker, but it gives you a headache, it can dehydrate you… I try to drink at least 16 ounces of water for every 45 minutes I'm on that plane.
What is your skin-saving travel beauty routine?
Everyone wants to know if I have stealth beauty tips, but honestly, my beauty tips are very, very basic. I use Christine Chin products; she's a facialist here in New York and has been giving me facials for over 20 years. She has a wonderful face cream that's really rich, but also calming. I also [have] a wonderful spray dry oil [by Nuxe]. I use that just on the ends of my hair, but also on my elbows, on my feet, anywhere I need a little silky moisture. And then as I said, I just drink, drink, drink, drink, drink as much water as I can.
Also just getting enough sleep. Sleep makes a big difference, not only in your skin, but in your concentration, your mood, in your digestion.
Courtesy of Padma LakshmiHow do you battle jet lag?
As soon as I get to the plane, I tell my flight attendant to feed me right away; I want everything served at once. As soon as I finish, I'll put on a face mask. I actually put [my] shawl over my head; I look like a sarcophagus. I feel sorry for the people; they must think I'm so strange when they walk by me or are sitting next to me.
And then I just try to go to sleep. I try not to [watch films] because once I get hooked, I can watch films the whole time. And then I haven't rested [and my] eyes are bloodshot, because I've been staring at a screen.
Are you able to explore new cities off camera?
I try to! I try to hit whatever the local food market is, or I try to eat some street food, or I'll walk around aimlessly without a plan. I often ask the cab drivers where I want to eat, because they'll tell you all the good places that locals go to – not just the five-star hotels.
What's the best food experience you've ever had while travelling?
I'm fortunate to have so many great food experiences that it is hard to choose. One that comes to mind is going to a local food market in Bhutan while I was there for a literary festival. There were so many different mushrooms, dried chiles and Sichuan peppercorns. I took as many ingredients home with me as I could.
What was your most recent restaurant discovery while on the road?
I was just in Minneapolis [for an advocacy event]. We went to a Laotian restaurant called Gai Noi. They have really great cocktails. We just sat at the bar and ate some noodles and some other things and it was delicious. I've never been to Laos and they have a big Hmong population [in Minneapolis], so it was interesting to taste that kind of food, especially in the middle of the [US].
Constantly tasting new dishes must be overwhelming. After a whirlwind of tasting and travelling, what's the meal that brings you back to baseline?
When I go home and have been on the road for a while, I want a bowl of hot dal and rice. Lentils and rice are my comfort food. Very simple yellow lentils with a little bit of the tadka (tempering with oil and spices) and then just rice and ghee.
Getty ImagesWhich chef makes the best travel buddy?
[New York Chef] Wylie Dufresne, who I've known for over 20 years. He is one of our permanent judges, along with Michael Cimarusti on America's Culinary Cup. About 20 years ago, he and I were travelling from the Food and Wine Classic in Aspen, Colorado. I had given him a ride; as a very sweet present, he made me a T-shirt that said 'Air Padma' on it. I wore that thing to death until it was falling apart and I finally had to throw it away. It was such a sweet, thoughtful gesture.
[And] I think [chef and Top Chef winner] Mel[issa] King would be a great travel buddy. She's very calm; she has excellent taste and she also is very curious about not only tasting different foods but learning about different cuisines and techniques. We laugh a lot together, so I think we'd make good travel buddies.
You are a constant champion of American cuisine. What do you hope America's Culinary Cup teaches people that they didn't already know?
I think people don't realise how multicultural American food is. All the things that we traditionally think of as stereotypical American foods – hot dogs, hamburgers, apple pie – none are actually indigenous to North America. America's food landscape is exciting specifically because of the contributions of generations of immigrants who have settled here. [But] if you want to talk about what real American food is, you have to ask a Native American person.
I think that's what makes American cuisine so dynamic... [it's] a microcosm of the world's cuisines. I think what will be really exciting to see as our chefs progress is how they are shaped by their own heritage. They wear that identity with pride; that's what's going to give your food a point of view and keep it from being generic.
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