Joanna James
Although to the uninitiated, the Maldives is a beach vacation hub, frequent visitors come to realize that the country is also a culinary wonderland. Here are 5 must-sample local dishes.
If there's a comfort food all Maldivians hanker after once they move abroad or are away from home for one reason or another, it is a bowl of home-made Garudhiya. Also known as a "Fragrant Fish Soup" this iconic local dish is made using fresh tuna. Those who appreciate "umami" flavoured soups such as Miso or Dashi in the Japanese culinary cannon will relish the taste of this aromatic broth. Tuna fish is first cubed are then boiled in water and curry leaves with additional ingredients such as onions, chilli and garlic tossed into the mix at varying intervals. Seasoned with a dash of lime juice and onions fried to perfection, a bowl of Garudhiya can be consumed at any hour of the day although it is most popular during the summer months. Prepared at least once daily in every local household, the Garudhiya is a soup that's served in local restaurants as well.
Often compared to Indian samosas, Bis Keemiya is a more complex dish which combines the crispiness of a Chinese spring roll and the flavour of a curry puff. The filling inside the Bis Keemiya differs based on the preference of the diners but usually encompasses hardboiled eggs, cabbage and spicy onions. The chewy dish is blissfully flaky on the outside. Although the dish is deceptively easy to make the rich flavours of this popular local snack are difficult to achieve and impressive simultaneously.
Identified as a "Banana Flower Salad" in most Maldivian restaurant menus, a plate of Boshi Mashuni is a vegetarian diner's dream dish. Healthy and wholesome, the meat and fish free dish is a bit of an anomaly in the Maldivian culinary cannon which is known for its use of fresh seafood items. The banana flower is first shredded and then blanched to retain its original crunchiness before it is infused with a mixture of spices and coconut shavings. A spritz of lime is added to keep the salad fresh while onion and Maldivian chilli also add their own distinctive flavour to the dish which is mostly savoury but not spicy. Turmeric, curry leaves and cumin are also infused to enhance the taste of this salad dish which is as appealing to the eyes as it is to one's pallate.
Considered the Maldivian version of Indian "chapatti" or the Sri Lankan coconut roti, Huni Roshi is the most popular flat bread variety in the country. Consumed with a host of curries and gravies, the flat bread features coconut flecks which add a crunch to the otherwise wheat flavoured bread that's fried to perfection on a hot stove. Soft and succulent on the inside this bread type with a crispy exterior can be served alongside a coconut milk based curry or a seafood dish. Travellers dining, dining in Maldives resort buffets the likes of the spread prepared at Velassaru Maldives or any other similar hotel will find that Huni Roshi is a daily feature.
Sago is an ingredient that's rarely employed in continental cuisine but from Singaporean desserts to Thai beverages, Asia has embraced the humble sago with all its might. Sago pudding is the Maldivian incarnation of a popular dessert found in most Asian nations. Sago is boiled in coconut milk and then infused with cardamom, rose water and condensed milk to create this refreshing dessert revered by locals.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
