Arjun Kapoor and his girlfriend Malaika Arora are on vacation in Maldives these days. Those who follow him on social media know about his passion for food. Arjun Kapoor often updates his fans on his culinary experiences, which includes pictures of homemade dishes as well as pictures of delicious treats. The food he enjoyed in Maldives is the most recent entry in his food diary. On Instagram Stories, Arjun shared a picture of a slice of bread, topped with a layer of avocado and poached eggs, garnished with fresh herbs. There were also some cherry tomatoes on the side. “Evo wonderful day,” wrote Arjun.
Malaika Arora also shared a picture of Arjun Kapoor in which he relishes this dish to his heart’s content. While Arjun preferred to only keep the dish in the frame, Malaika shared a clip showing Arjun Kapoor Busy in chopping poached eggs and toast. He wrote, “Dnd… man at work”, and tagged Arjun. Next to Arjun’s dish, we saw some croissants on another plate.
(Also read: Arjun Kapoor recalls how he weighed 150 kg and looked at food for ‘comfort’,
Apart from enjoying the white sandy beaches and crystal-clear lagoons of Maldives, Arjun Kapoor Making the most of his time there in the company of good food. Just a few days ago, we saw her digging in a feast that included burgers, french fries, a rice dish served with salad, and fried wafers. We could also see some dumplings on the table. To see pictures of Arjun Kapoor’s “Delicious” food, click Here,
When it comes to Malaika Arora and Arjun Kapoor, it seems like nothing brings them closer to food. Malaika likes to feed Arjun delicious food from time to time. Some time ago, at the end of a week, he made some turkey eggs. Arjun Kapoor. He posted a picture of the same and wrote, “Turkish eggs in Bandra brought to you by chef @malaikaarora.” In the photo, we can see a combination of poached eggs with yogurt, butter and chili oil. Learn more about Here,
We hope Arjun Kapoor and Malaika Arora continue to enjoy the variety of cuisines and treat us with their gastronomic adventures.
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