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16/04/2026

Moplah biryani is bold yet beautifully balanced—spicier, richer, and layered with caramelised onions and a medley of twenty spices working in perfect harmony.

In conversation with historian and author, Pushpesh Pant and Chef Prima Kurien we discover the magic of Moplah biryani. In this Kerala classic, every ingredient plays its part like notes coming together to create a flawless, unforgettable melody.

[Moplah Biryani, Kerala Cuisine, Malabar Food, Indian Biryani, Spices, Culinary Heritage, South Indian Food, Food Stories, Traditional Cooking, Gourmet India]

14/04/2026

Kebabs in India have come a long way. From rustic, skewer-roasted meats brought by Central-Asian influences to the minced and richly spiced, tender versions we know today, in this conversation with Chef Jalali, we trace how technique, ingredients, and time have transformed kebabs into their present form.

[kebabs, Indian cuisine, Mughal food, Central Asian influence, food history, grilling, spices, culinary evolution, chef talk, gastronomy]

11/04/2026

What makes a recipe unforgettable? In this conversation with Chef Jalali, the journey moves beyond kitchens into memory, history, and the cultural fabric of Indian food. From Rampur’s culinary lineage to Old Delhi’s bustling food lanes, this is a story of how recipes travel across generations, shaped by people, place, and time. Chef Jalali reflects on the idea that food is not just technique, but emotion. That a dish can carry memory, geography, and identity all at once. He also speaks about the urgency of preserving regional recipes in an era where modern interpretations often overshadow tradition.
This episode explores forgotten dishes, Mughlai influences, the philosophy of ingredients, and the deeper meaning of feeding people. Because sometimes, the most powerful journeys are the ones that happen at the table.

Tap on the Link In Bio to watch the full video on our YouTube channel

Credits:
Journalist: Aanchal Poddar
Videographers: Vaani Kumar, Is'haq Bhat, Suresh Pandey
Videoeditor: Mirshan Khan

05/04/2026

Street food has always been about reinvention, and the Korean corn dog makes a strong case for it. Familiar at first glance, but far from ordinary, this version leans into texture, crunch on the outside, soft and stretchy within, and just enough indulgence to keep you coming back for more. It’s playful, it’s excessive, and it’s exactly why Korean street snacks have taken over feeds everywhere.

Courtesy: /IG

[korean corn dog, korean street food, cheesy corn dog, street food trends, viral food, crispy snacks, mozzarella corn dog, korean snacks, deep fried snacks]

CheesePull FoodTrends SnackTime FoodReels GlobalFlavours

02/04/2026

Some rumours deserve to be spread. 🍷

Tucked inside Priya Market, Rumour feels like the kind of bar you accidentally discover and then quietly gatekeep for a while. Loft-style interiors, warm lighting, and a cosy faux fireplace set the mood, with the space designed by Suzanne Khan of The Charcoal Project, bringing a polished New York–style lounge vibe to Vasant Vihar.

But the real story? The drinks.

A wine-forward bar, where cocktails revolve around wine rather than just borrowing from it. The Rumour Rouge lingers with a cinnamon mist, while the Winemaker’s Espresso is dark, bold, and dangerously smooth.

Simple, flavourful bites round it all out, the kind of table that slowly fills up because no one wants the evening to end.

And from 2 April, the rumour is officially open to the public.

Rumour has it… this might be your next after-work spot.

📍 Priya Market, Vasant Vihar
Open Wed–Mon | 6 PM – 1 AM



Video Courtesy: Rooplekha Das

[Rumour Delhi, wine bar Vasant Vihar, Priya Market bar, Delhi nightlife, wine cocktails, after work bar Delhi]

For a long time, fine dining was about white tablecloths, familiar names, and a certain kind of formality. That idea sti...
01/04/2026

For a long time, fine dining was about white tablecloths, familiar names, and a certain kind of formality. That idea still exists. But the experience has moved far beyond it. Today, the world’s most talked-about restaurants are more immersive, more personal, and often unexpected. From multi-sensory dining rooms to menus shaped by memory and place, these experiences are redefining what it means to eat well. Here are some luxury dining experiences around the world worth travelling for.

[luxury dining experiences, fine dining world, michelin star restaurants, best restaurants world, destination dining, culinary travel, gourmet experiences, noma copenhagen, ultraviolet shanghai, osteria francescana, alchemist restaurant, luxury food travel, outlook traveller eats]

28/03/2026

Delhi’s food scene just got richer.

We stepped into Rosei Ghara, a cloud kitchen bringing authentic Odia cuisine from home kitchens in Odisha straight to Delhi. From smoky Bamboo Mutton to comforting Chingudi Jhola and nostalgic Chicken Cutlet, every dish carries tradition, memory, and flavour.

And it all begins with Kanji, a tangy, fermented welcome drink that sets the tone for a truly rooted culinary experience.

In a city full of global flavours, this is a reminder that some of India’s most beautiful cuisines are still waiting to be discovered.

📍 Would you try Odia food in Delhi?

Tap on the Link In Bio to watch the full video

Credits:
Journalist: Shalini Datta
Videographer: Mirshan Khan, Vaani Kumar
Producer: Mirshan Khan

[Odia cuisine Delhi, Rosei Ghara cloud kitchen, regional Indian food Delhi, bamboo mutton India, Chingudi Jhola prawn curry, Indian regional cuisine, Odisha food culture, hidden food spots Delhi, authentic Indian food, Outlook Traveller Eats]

26/03/2026

What does it take to run India’s best restaurant?

Ranked among Asia’s 50 Best Restaurants and crowned India’s Best Restaurant, Masque, Mumbai, is where precision meets flavour.

Serving 55 guests, a 10-course seasonal menu, and over 600 plates a night, the kitchen moves with one philosophy: you’re only as good as your last plate.

The Outlook Traveller Eats team stepped inside Masque for an exclusive behind-the-scenes look at what powers one of the country’s most celebrated dining destinations.

This is just a glimpse. Full video coming soon.

Credits:
Journalist: Aanchal Poddar
Producer: Is'haq Bhat
Videographer: Is’haq Bhat, Dinesh Parab
Editor: Vibhore Tandon

[Masque Mumbai, Asia’s 50 Best Restaurants India, best restaurants India, fine dining Mumbai, Varun Totlani Masque, Aditi Dugar Masque, tasting menu India, luxury dining India, behind the scenes restaurant, Outlook Traveller Eats]

14/03/2026

Looking for a wholesome sweet treat? This Ragi Coconut Laddoo combines ragi flour, nuts, coconut, and jaggery to create a dessert that is both nourishing and satisfying.

Rich in calcium and naturally sweetened with jaggery, these laddoos bring together traditional ingredients often found in Indian home kitchens. From roasting the ragi flour to shaping the laddoos by hand, the recipe celebrates simple, comforting flavours.

Would you try making these at home?

🎥 Courtesy: /IG

👩‍🍳 Ingredients:
1/3 cup almonds
1/3 cup walnuts
1/2 cup desiccated coconut 🥥
Dry roast & grind it into a slightly coarse powder

3 tbsp ghee
2/3 cup ragi flour (preferably sprouted ragi aata)

For the jaggery syrup -
1 tsp cow ghee
1/2 cup jaggery powder
1/3 cup water
Melt it well, do not over boil or form one string - just simply melt the jaggery!

Mix the nuts mixture, ragi flour, some cardamom powder, jaggery syrup & give it a good mix with hands and form small laddoos.

Garnish each laddoo with a pumpkin seed or some pistachios if you like! 😇

📌 You can store these for upto 10-15days in an airtight container.

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11/03/2026

Ramzan often begins with plans, gatherings and endless to-do lists. But somewhere along the way, the quiet purpose of the holy month can get lost in the noise.

This year was different. The first twenty days were about slowing down, reflecting and reconnecting with what Ramzan truly means.

And now, as the final ten days approach, the journey continues with a special tradition, Iftar at Jama Masjid, where faith, community and devotion come together in the heart of Old Delhi.

Video Courtesy:

[Ramzan reflections, Iftar at Jama Masjid, Ramadan Delhi traditions, Jama Masjid Iftar gathering, Ramadan spirituality India, Old Delhi Ramzan culture, Ramadan community moments]

09/03/2026

Qubani Ka Meetha, with a trifle twist.
A classic Hyderabadi Ramadan dessert made with slow-cooked dried apricots, saffron and vanilla custard, layered here with a buttery biscuit base and cream for a richer Iftar treat.

Ingredients:
Dried apricots, water, vanilla essence, saffron, sugar, milk, custard powder, digestive biscuits, melted butter, cream, roasted nuts.

How to make it:

Cook the apricots:
Simmer dried apricots in water on low heat for about 30 minutes until soft. Remove seeds, lightly mash, then add sugar, saffron and vanilla. Let the mixture cool completely.

Prepare the custard:
Bring milk and sugar to a boil. Mix custard powder with water to form a slurry and slowly whisk it into the milk. Cook until thick, then cool while whisking.

Make the base (optional for trifle):
Crush digestive biscuits and mix with melted butter to form a crumb base.

Assemble:
Layer biscuit base, apricot mixture and vanilla custard. Top with cream and roasted nuts.

Serve chilled for the perfect Ramadan.

Ingredients:
Dried apricots, water, vanilla essence, saffron, sugar, milk, custard powder, digestive biscuits, melted butter, cream, roasted nuts.

How to make it:

Cook the apricots:
Simmer dried apricots in water on low heat for about 30 minutes until soft. Remove seeds, lightly mash, then add sugar, saffron and vanilla. Let the mixture cool completely.

Prepare the custard:
Bring milk and sugar to a boil. Mix custard powder with water to form a slurry and slowly whisk it into the milk. Cook until thick, then cool while whisking.

Make the base (optional for trifle):
Crush digestive biscuits and mix with melted butter to form a crumb base.

Assemble:
Layer biscuit base, apricot mixture and vanilla custard. Top with cream and roasted nuts.

Serve chilled for the perfect Ramadan dessert.

Recipe by

[Qubani ka meetha recipe, Hyderabadi dessert, Ramadan dessert recipe, apricot dessert India, Iftar dessert ideas, Qubani ka meetha trifle]

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Safdarjung Enclave
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