5 best cuisines of Maldives - Dining in the tropical paradise

There are a few main ingredients that go into traditional Maldivian food which are coconuts, fish, starch, and veggies. You will notice that coconut trees grow freely almost every part of the island and Maldivians have ensured to make the most of this resource. Coconuts are eaten in many different ways in the Maldives; some are eaten fresh or used as an ingredient for cooking. You find an amazing variety of seafood dishes in the Maldives, Tuna is the main dish served in various forms. Skipjack tuna, frigate tuna, and yellowfin tuna are the favourites. In traditional cooking, fish is cooked in several ways boiled, smoked, sun-dried or processed. The sun-dried tuna is called 'Maldive fish' and is a staple of local cuisine. Maldive fish can be kept refrigerated for years. Rice, taro, cassava, breadfruit, and sweet potato are staples that Maldivians like to include in their day-to-day meals. Here are five top cuisines to try in the Maldives

Bis Keemiya is a Maldivian snack, generally enjoyed during evening tea time. There are many local snacks and these are usually referred to as 'short eats'. Bis Keemia is considered a vegetarian snack by locals even though eggs are used in the stuffing. This is one of the few local snacks that are prepared without fish or meat. The filling usually consists of a mix of boiled eggs, onions, and cabbages, seasoned with salt, pepper and chilli powder. Bis Keemiya is similar to a spring roll but much wider and the pastry is made with thicker dough. It is deep-fried and is best consumed hot. These snacks can be found in star class hotels such as Adaaran Select Meedhupparu as well as roadside eateries.

Boshi Mashuni is a blend between a salad and a salsa. It is a crunchy salad made with banana flowers. The banana flower is shredded and freshly scraped coconut is mixed into it along with onion, curry leaves, spices, and lime to enhance the flavour. It's a raw salad that is not only scrumptious but also very healthy.

Garudhiya has been a Maldivian favourite for generations. It is a common traditional food item in local cuisine. It is a clear broth cooked with tuna fish, local spices and of course limes to give it a tangy flavour. Tuna is the main ingredient of the dish. The fish is cut into cubes and cooked with onion, chilli and garlic then fried onions and lime is mixed into it. It's a simple dish but one that is well worth tasting when you are on the Island. Dishes like Garudhiya can be found commonly in Maldives island restaurants.

Neighbouring countries such as Sri Lanka and India have influenced certain Maldivian food, and Huni Roshi is one of them. Huni Roshi is a very popular food in Sri Lanka and is referred to as 'pol roti'. Huni Roshi is identical to these. It's a flatbread where the grated coconut is mixed with the dough. It is usually pan-fried and is crispy on the outside and chewy inside. Huni Roshi is usually served with a curry or you can even spread some jam or butter on it.

Sago is a popular ingredient in Maldivian diets. Saagu Bondibai is a sweet pudding made with coconut milk and condensed milk. Cardamom is added to enhance the aroma and taste. This is a great dish for vegetarians.